2 Portobello mushrooms or similar
200g ricotta or another soft, white cheese
Handful fresh basil
5 sundried tomatoes
Handful pine nuts, toasted
2 tablespoons olive oil
2 slices halloumi
Salt and pepper to taste
Place the mushrooms upside down in a baking tray and put the oven on 150 degrees C. Fry the halloumi cheese for 3min each side or until golden.
Blend the ricotta with the basil, sundried tomatoes, pine nuts and olive oil, reserving a few pine nuts and sundried tomato for topping. Season. Stuff the mushrooms with your ricotta mixture and top with the remaining bits: halloumi, sundried tomato and pine nuts. Bake for 25min. Serve on a bed of rocket and eat outside in the sunshine if at all possible.