Halloumi and smoked paprika stuffed portobello mushrooms

Method

1. Cut the stalks off the mushrooms, then slice the stalks. Brush the caps of the mushrooms with a little olive oil. Dice the halloumi, put in a bowl and pour a cup of very hot water over it. Leave for 20 minutes, then drain well and pat dry – this de-salts it and gives it an interesting texture, more like mozzarella.
2. Mix the halloumi with the sliced mushroom stalks, paprika, spring onions, lemon zest, breadcrumbs, thyme leaves and 1 tsp water. Mix together well to make a sort of stuffing. Divide among 8 of the mushrooms, then place another on top, sandwiching the filling.
3. Press each one tightly together, then chill in the fridge to firm up until you’re ready to cook them. Cook over a cooler part of the barbecue, making sure the heat isn’t too fierce, for 6-8 minutes on each side until well coloured.

Serve with a side salad, like this sweetcorn, asparagus and tarragon salad.