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Garlic & Rosemary Baked Mushrooms with Haloumi

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 & Rosemary Baked Mushrooms with Haloumi (81 downloads)

Ingredients (serves 4)

  • 4 large Portobello mushrooms
  • 2 cloves of garlic, sliced
  • 4 sprigs of rosemary
  • 180 g of haloumi
  • olive oil

Method

  • 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 with olive oil and season with pepper to taste.
  • Cut the haloumi into 4 slices by first cutting along the horizontal plane, then cut these two slices in half.
  • Place 1 slice of haloumi on top of each mushroom.
  • Bake for 15-20min, or until haloumi is starting to brown.
  • Serve with a green salad or vegetables.

Nutrition Info per serve:

  • Energy: 703kJ (168cal)
  • Protein: 11.6g
  • Fat: 12.6g (Sat. fat: 5.7g)
  • Carbs: 1.4g (sugar: 1.2g)
  • Fibre: 2g
  • Sodium: 1312mg

Notes

If you’ve got zucchini, capsicum, sweet potato or other roasting vegetables on hand, pop them into the posting pan as well for a delicious vegetable rich side dish or vegetarian main.

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