If you’ve been looking for a great vegetarian baked dinner, then look no further. Mushrooms are a great source of B group vitamins, which are essential for metabolism and healthy red blood cell formation. They are also a good dietary source of selenium, which works as an antioxidant in the body preventing cell damage.
The addition of haloumi to this dish boosts the protein content which will help satisfy your hunger. So whether you are vegetarian or just trying to increase your vegetable intake to the recommended 5 serves a day give these a try for your next roast dinner – you won’t be disappointed!
Garlic and Rosemary Baked Mushrooms with Haloumi
- 4 mushroom, portobello
- 2 clove garlic sliced
- ¼ bunch rosemary, fresh
- 180 g cheese, haloumi
- 4 tsp oil, olive extra virgin
- Preheat oven to 180 ˚C.
- Place mushrooms upside down in a large baking dish. Layer the inside of the rim of the mushrooms with slices of garlic and rosemary. Drizzle 1 tsp of olive oil in each mushroom and season with pepper to taste.
- Cut the haloumi cheese into 4 slices by first cutting along the horizontal plane, then cut these two slices into half. Place 1 slice of haloumi on top of each mushroom.
- Bake for 15-20 minutes, or until haloumi is starting to brown.
- Serve with a green salad or vegetables.
- 1 serve protein
- 1 serve vegetables
- ½ serve fat