Portobello Mushrooms With Haloumi Cheese And White Beans - cooking recipe

Ingredients

1/4 cup extra-virgin olive oil, plus 2 tablespoons extra
1 clove garlic, sliced
1 None sprig rosemary, leaves removed
1 (14 oz) can cannellini beans, rinsed, drained
1/4 cup water
8 None portobello mushrooms, stalks trimmed
2 tbsp balsamic vinegar
8 None thick slices sourdough bread
8 oz haloumi, sliced into 8 slices
1/3 cup all purpose flour
2 None plum tomatoes, seeded, chopped
None None basil leaves, to serve

Preparation

In a saucepan, heat oil on low. Cook garlic and rosemary 1-2 minutes. Add beans and water. Bring to simmer and cook 4-5 minutes. Cool.
Puree bean mixture in a food processor until smooth. Season
Heat a grill pan or grill on high. Spray mushrooms with oil. Cook 3-4 minutes each side. Place in a bowl with extra oil and vinegar. Season. Toss well.
Toast bread on grill 1 minute each side, until golden.
Toss haloumi in flour. Spray grill plate with oil. Cook haloumi 1-2 minutes each side.
Spread half bread slices with bean puree. Top with mushrooms, reserving liquid. Toss tomatoes in liquid. Top remaining bread with haloumi, tomatoes and basil.