Ingredients

Pesto Mixture: Mushrooms:
100g Basil Leaves 8 Large Portobello Mushrooms
80g Corn Oil 250g Halloumi Cheese - Sliced
30g Pine Nuts - Roasted 4 Tablespoons Butter - Softened
10g Garlic To Taste Rock Salt
60g Parmesan Cheese - Grated To Taste Cracked Black Pepper
5g Salt To Garnish Parsley
5g White Pepper Powder
1kg Ice Cubes

Methods

Pre-Heat oven to 200°C

1. Pre-Heat oven to 200°C in 4D Hot Air mode.

Roast pine nuts

2. Roast pine nuts for about 6 minutes until they turn slightly brown and fragrant and set them aside.

Blanch the basil leaves
Chill the blanched basil leaves

3. In a large pot, boil water with salt. Once water boils, blanch the basil leaves for 1 minute. Chill the blanched basil leaves in ice-cold water for 2-3 minutes (It is not necessary to use all 1kg of ice, but make sure that water is ice cold so that leaves do not discolour).

Squeeze excess water
Roasted pine nuts
30g of the parmesan cheese
Blend using a Hand blender
Form a paste

4. Squeeze excess water from the blanched basil leaves, and then blend them with the roasted pine nuts, corn oil, garlic, 30g of the parmesan cheese, salt and pepper using a Hand blender until they form a paste.

Halloumi cheese

5. Slice Halloumi cheese.

Portobello mushrooms
Lay them out on a baking tray
Brush the mushrooms with softened butter

6. Remove stems from the Portobello mushrooms, lay them out on a baking tray and brush the mushrooms generously with softened butter.

Pesto paste on each mushroom
Stuff mushrooms
Sliced Halloumi cheese

7. Spread 1 tablespoon of pesto paste on each mushroom and then, stuff mushrooms with the sliced Halloumi cheese.

Bake for about 10 minutes
Oven using 4D HotAir mode
till slightly brown
sprinkle on the rest of the Parmesan cheese

8. Bake for about 10 minutes in the oven using 4D HotAir mode till slightly brown and sprinkle on the rest of the Parmesan cheese.

baking for another 5 minutes
Grill mode on the top rack
Garnishing

9. Continue baking for another 5 minutes in Grill mode on the top rack and garnish with some rock salt, freshly cracked black pepper and parsley.

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