Stuffed Mushrooms with Halloumi and Roast Tomatoes

This time of the year I can find it hard to motivate myself to cook as all I really want to be doing is drinking Pimms in the sun or sitting in the park with a good book. With the sun out and looking like its here to stay ( well at least for this week) I need to get myself kitchen motivate and the easiest way I find is quick easy meals that I can make without really thinking.

One of my all time favourite summer ingredients ( who am I kidding, it’s an all year round fridge staple for me!)  is Halloumi.  It’s an ingredient that makes you think of BBQ’s and summer holidays in the Mediterranean. It’s such a versatile little cheese and goes with nearly everything. Halloumi is best served warm, grilled or fried and because it takes barely any time at all to cook its a brilliant quick summer food.

Most recently I decided to top stuffed mushrooms with the almighty halloumi.

Stuffed Mushrooms with Halloumi and Roast Tomatoes

serves 2

2 large Portobello mushrooms

100g cherry tomatoes

100g Halloumi

olive oil

salt and pepper to season

Preheat the oven to 180 degrees ( fan oven) and halve the cherry tomatoes. Place the mushrooms on a roasting tray and season. Scatter the tomatoes around the mushrooms again, season and drizzle with oil.

Mushroom and tomatoes ready for the oven

Put the mushrooms and tomatoes in the oven. While cooking, slice your Halloumi. After 15-20 minutes the tomatoes should be oozing, the skin starting to wrinkle and crisp. If the mushrooms are soft in the middle ( and will be releasing a bit of water) take the tray out of the oven. Scoop the tomatoes up and place them in the middle of the two mushrooms and then top with the Halloumi. Place them back in the oven for another 5-8 minutes until the cheese starts to brown around the edges.

adding the Halloumi

Once ready serve with a nice salad, and that is quick and easy summer meal!

Mushroom with salad

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