Quick stuffed portobello mushrooms

Ingredients for 4 servings:

• 4 portobello mushrooms
• 100 g wild garlic pesto
• 20 g pine nuts
• 40g Gouda
• 40 g mountain cheese
• 20 g Parmesan
• 1 ball of mozzarella
• 1 pack of halloumi
• some olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C. Hollow out the portobello mushrooms and place the scraped, finely chopped pieces in a bowl. Add all the remaining chopped ingredients, except the halloumi, to the bowl and mix. Season with salt and pepper. If the mixture seems too dry, add a little olive oil. Place the portobello mushrooms, open-side up, on a baking tray lined with baking paper. Fill the mushrooms with the contents of the bowl. Cut the halloumi vertically into four pieces and place one piece in the middle of each piece on top of the filling. Bake in the preheated oven on the middle shelf for about 15 minutes. At the end, grill the halloumi for about 5 minutes until the desired browning.