Mediterranean Stuffed Portobello Mushrooms

Ingredients

• 4 large Portobello mushrooms
• 2 tbsp olive oil
• 200g halloumi cheese, sliced
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 200g cherry vine tomatoes, halved
• A handful of fresh parsley, chopped
• Salt and pepper, to taste

Method

1. Preheat the oven to 180°C. Remove the stems from the mushrooms and brush each cap with olive oil. Season with salt and pepper.
2. In a pan, sauté the onion and garlic until soft. Add the cherry tomatoes and cook until they just start to soften.
3. Fill each mushroom cap with the tomato and onion mixture. Top with slices of halloumi.
4. Place the stuffed mushrooms in the oven and bake for 15-20 minutes, until the mushrooms are tender and the cheese is golden.
5. Garnish with fresh parsley before serving. These make a delicious and satisfying meat-free meal.