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Photo of Mushrooms filled with haloumi and zucchini by WW

Mushrooms filled with haloumi and zucchini

14
14
14
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
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

Dip, hommus

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

Breadcrumbs

60 g

egg(s)

2 medium, lightly beaten

rocket

2 cup(s)

cherry tomato

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.

Notes

TIP: Mushrooms do not need to be washed. Simply wipe the tops with a damp paper towel.

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