Mushrooms Stuffed with Cashews Halloumi and Mint

I’ve been reading through Sabrina Ghayour’s new book, Feasts which is just delectable. I want to cook and eat everything in it! It so happened that I had Portobello mushrooms and halloumi in the fridge and was leafing though her book and made a few substitutions and changes for the sake of instant gratification!

4 large Portobello mushrooms, wiped clean

50g butter, softened

120g halloumi, grated

2 cloves garlic, crushed

1 tsp fresh red chilli, minced

3 tblsp cashew nuts, roughly chopped

small bunch of mint and coriander, finely chopped

drizzle of oil as needed.


Preheat the oven to 200c. Place the mushrooms in a roasting tin, gills up.

Place remaining ingredients in a bowl and mash together well to combine with a drizzle of oil. Divide among the mushrooms, pressing the filling into each with a fork.

Bake for 30 minutes until brown and bubbling and serve with salad.

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