Greek-style stuffed mushrooms with halloumi

Spiced lamb makes a great stuffing for large mushrooms. A peppery rocket or kale salad and some crusty bread would go well on the side.

Ingreadient

• 15g pine nuts
• 4 large flat mushrooms, stalks removed and set aside
• 2 tbsp extra virgin olive oil
• 200g Essential 20% Fat British Lamb Mince
• 1 clove/s garlic, crushed
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ x 25g pack flat leaf parsley, chopped
• 1 tsp dried oregano
• 75g Essential Cypriot Halloumi, thinly sliced

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Scatter the pine nuts in a small baking tray and toast in the oven for 5 minutes as it heats up, until golden. Tip onto a plate and cool. Wipe the mushrooms and chop the stalks. Place the mushrooms in the baking tray, stalk-side up so they fit neatly. Make shallow slashes across each with a knife and drizzle with 1 tbsp oil.
2. Put the lamb mince, garlic, chopped mushroom stalks, spices, most of the parsley, the oregano and pine nuts into a medium bowl. Season, then mix well using your hands. Divide the mixture between the mushrooms, flatten gently, then arrange the halloumi on top. Drizzle with the remaining 1 tbsp oil and bake in the oven for 25-30 minutes, until golden and the lamb is cooked through with no pink meat. Transfer to warm plates (leaving any liquid in the tin), then serve scattered with the remaining parsley.