Stuffed Portobello Mushrooms With Ricotta, Pesto And Grilled Haloumi ( Vegan,GF )

Ingredients

• 5 oz.Halloumi cheese one hundred fifty g
• 3/4 cup decreased fats ricotta
• 1/four cup pine nuts
• 4 tbsp basil pesto selfmade is best!
• Five massive Portobello mushrooms caps

Instructions

1. Preheat oven to 350F/180C.
2. If you are making home made pesto, begin with that. 
3. Prepare halloumi: cut the cheese block into zero.5 inch (about 1 cm) slices.
4. Heat a non-stick skillet over medium-high warmth. Add pine nuts and toast till aromatic (make sure you do not burn them!). Remove from skillet and set aside.
5. In the equal skillet, grill high slices about one minute on every aspect or until golden brown. Set aside. When halloumi is cool sufficient to deal with, cut it into cubes.
6. Prepare the pesto ricotta. In a small bowl, combine pesto and ricotta.
7. Arrange mushroom caps the other way up in a baking dish. Stuff them with 2 to three tablespoons of pesto ricotta aggregate (depending on the dimensions of the caps). Top with halloumi cubes and sprinkle generously with pine nuts. 
8. Bake for 20 minutes and serve heat on a mattress of salad.

Source : https://www.notenoughcinnamon.com/stuffed-portobello-mushrooms-ricotta-pesto-grilled-haloumi/

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