Meals and Courses

  • 4 large portobello mushrooms
  • 2 garlic cloves, finely chopped
  • 4 tablespoons chopped mixed herbs, such as thyme, rosemary, chives and parsley
  • 6 tablespoons olive oil
  • 415 g (13½ oz) can baked beans
  • few drops of balsamic vinegar
  • 8 thin slices of haloumi cheese
  • black pepper
  • 75 g (3 oz) rocket leaves
  • 1 pear, cored and sliced
  • 25 g (1 oz) Parmesan cheese, grated

Remove the stems from the mushrooms and place the caps, gill sides up, in an ovenproof dish. Sprinkle over half the garlic and herbs and season with black pepper. Drizzle with half the oil, place in a preheated oven, 200°C (400°F), Gas Mark 6, and roast for 10–15 minutes or until cooked through.

Mix the beans with a few drops of balsamic vinegar and heat through gently. Spoon the beans over the cooked mushrooms and arrange the slices of haloumi over the beans. Scatter over the reserved garlic and herbs and drizzle with the remaining oil. Put the dish under a preheated hot grill and cook for 2–3 minutes or until the haloumi is golden brown.

Divide the dish into individual portions of two mushrooms each and serve with a rocket, pear and Parmesan salad.

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