Greek-style stuffed mushrooms with halloumi

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Scatter the pine nuts in a small baking tray and toast in the oven for 5 minutes as it heats up, until golden. Tip onto a plate and cool. Wipe the mushrooms and chop the stalks. Place the mushrooms in the baking tray, stalk-side up so they fit neatly. Make shallow slashes across each with a knife and drizzle with 1 tbsp oil.

Step 2

Put the lamb mince, garlic, chopped mushroom stalks, spices, most of the parsley, the oregano and pine nuts into a medium bowl. Season, then mix well using your hands. Divide the mixture between the mushrooms, flatten gently, then arrange the halloumi on top. Drizzle with the remaining 1 tbsp oil and bake in the oven for 25-30 minutes, until golden and the lamb is cooked through with no pink meat. Transfer to warm plates (leaving any liquid in the tin), then serve scattered with the remaining parsley.