Mushrooms filled with haloumi and zucchini
13
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Roasted mushrooms with a haloumi, zucchini and pine nut stuffing. A fabulous dinner in mere minutes!
Ingredients
Haloumi cheese
125 g, grated
Pita bread
268 g, 4 x 67g
Hummus
½ cup(s)
Oil spray
1 x 3 second spray(s)
Mushrooms
750 g
Zucchini
2 medium, grated
Pine nuts
2 tbs
Green shallot(s)
2 individual, finely chopped
Dried breadcrumbs
60 g
Egg(s)
2 medium, lightly beaten
Rocket
2 cup(s)
Cherry tomatoes
350 g, halved
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large baking tray with oil. Remove and discard mushroom stalks. Place mushrooms on prepared tray, top-side down.
2
Combine zucchini, haloumi, pine nuts, shallots and breadcrumbs in a medium bowl. Stir in egg and season with salt and freshly ground black pepper.
3
Spoon zucchini mixture onto mushrooms and lightly spray with oil. Bake for 25–30 minutes or until mushrooms are tender and topping is golden.
4
Meanwhile, wrap pita breads in foil and bake for 5 minutes or until warm. Tear pita into large pieces. Combine rocket and tomatoes in a medium bowl. Serve mushrooms with warmed pita, hommus and salad.
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