8 large, Portobello, stalks removed
Low Fat Spread
3 small, finely sliced
250 g, cut into eight slices
Light Brown Sugar
Calorie controlled cooking spray
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mushrooms, stem side down, on a large baking tray and brush with the oil. Season to taste and roast for 25-30 minutes, turning over halfway through.
- Meanwhile, heat the low-fat spread in a large pan over a medium heat and fry the onions for 6-8 minutes, or until soft. Add the balsamic vinegar and sugar and continue to cook for a further 10 minutes, or until sticky. Season well and set aside.
- Mist a large frying pan with cooking spray and cook the halloumi slices for 2-3 minutes on each side, or until golden brown.
- Serve the halloumi slices between 2 mushroom ‘buns’, topped with the caramelised onions and the rocket leaves.