This vegetarian recipe for Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi is a keeper! Healthy, easy and incredibly tasty! A decadent meatless appetizer everyone will love.
Prepare halloumi: cut the cheese block into 0.5 inch (about 1 cm) slices.
Arrange mushroom caps upside down in a baking dish. Stuff them with 2 to 3 tablespoons of pesto ricotta mixture (depending on the size of the caps). Top with halloumi cubes and sprinkle generously with pine nuts.
Bake for 20 minutes and serve warm on a bed of salad.
Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Halloumi https://www.notenoughcinnamon.com/stuffed-portobello-mushrooms-ricotta-pesto-grilled-haloumi/