Mushrooms aren’t indigenous to Veggiestan, but as relative newcomers to the culinary scene they have made themselves really rather popular. This dish comprises plenty of ‘authentic’ ingredients but is, however, entirely our own creation. They were a hit at one of our recent pop-up events*, so we thought we’d share the recipe with you.
Bazaar list (to feed 4 as a starter):
- 8 portobello mushrooms
- 180g halloumi
- 1 small bunch spinach, washed and roughly chopped
- 2 tablespoons breadcrumbs
- 2 tablespoons ajvar (or use any sweet, mild pickle)
- 2 teaspoons harissa spice
- salt and pepper
- sprinkle of oregano
- drizzle of tomato juice or passata
Wipe the mushrooms and arrange them (gill side up of course) in an oiled oven tray. Roughly chop 2/3 of the halloumi and pop it in the goblet of your blender with spinach, breadcrumbs, ajvar, harissa spice and a little seasoning. Give it all a quick whizz, and then distribute the mixture between the mushrooms, pushing it down carefully so that is sits comfortably in the ‘cup’ of each one. Grate the rest of the halloumi and sprinkle it over the mushrooms, and top with a bit of oregano. Pour a little tomato juice into the dish around the shrooms, cover the dish and bake at gas mark 5 (190C) for around 25 minutes or until the mushrooms are cooked. Eat with warm flat bread.
*you can sign up to the Persepolis newsletter over here to receive details of forthcoming events
