Halloumi and Pesto Stuffed Portobello Mushrooms Recipe – Cooking with Bosch

halloumi cheese

🥗Healthier: feta cheese

💰Cheaper: mozzarella cheese

Feta is lower in calories, while mozzarella is more affordable.

pesto

🥗Healthier: homemade pesto

💰Cheaper: spinach and walnut spread

Homemade pesto can be lower in calories, while spinach and walnut spread is budget-friendly.

Preheat oven to 200 degrees Celsius in '4D Hot Air' mode.

Roast 30g of Pine Nuts for 6 minutes until slightly brown and fragrant.

Boil water with salt in a large pot.

Blanch 100g of Basil Leaves for 1 minute.

Chill blanched Basil Leaves in ice-cold water for 2-3 minutes.

Squeeze excess water from blanched Basil Leaves.

Add Basil Leaves and roasted Pine Nuts into a mixing beaker.

Add 80g of Corn Oil, 10g of Garlic, 5g of Salt, 5g of White Pepper Powder, and 30g of Grated Parmesan Cheese into the mixing beaker.

Blend until it forms a paste.

Remove stems from 8 large Portobello Mushrooms.

Slice 250g of Halloumi Cheese.

Lay mushrooms out on a baking tray.

Brush mushrooms generously with 4 tablespoons of softened butter.

Spread 1 tablespoon of pesto paste on each mushroom.

Stuff each mushroom with sliced Halloumi cheese.

Bake for 10 minutes in '4D Hot Air' mode until slightly brown.

Sprinkle with grated Parmesan cheese.

Bake for another 5 minutes in 'Grill' mode on the top rack.

Garnish with rock salt, crushed black pepper, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens