Mushrooms filled with haloumi and zucchini
125 g, grated
268 g, 4 x 67g
1 x 3 second spray(s)
2 medium, grated
2 individual, finely chopped
2 medium, lightly beaten
350 g, halved
- 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.
- Combine zucchini, haloumi, pine nuts, shallots and breadcrumbs in a medium bowl. Stir in egg and season with salt and freshly ground black pepper.
- Spoon zucchini mixture onto mushrooms and lightly spray with oil. Bake for 25–30 minutes or until mushrooms are tender and topping is golden.
- 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.