Moroccan-Spiced Halloumi & Chickpea Stuffed Portobello Caps with Lemon-Date Glaze

These Mediterranean-inspired stuffed mushrooms combine protein-packed halloumi cheese and chickpeas with warm Moroccan spices. The sweet-tart lemon-date glaze adds gourmet flair while keeping prep under 35 minutes. Perfect for meatless Mondays or anytime you need a satisfying 25g protein meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large portobello mushroom caps (stems removed)
• 8 oz halloumi cheese (diced)
• 1 cup cooked chickpeas
• 1/2 cup Greek yogurt
• 1 egg
• 2 tbsp ras el hanout spice blend
• 2 tbsp olive oil
• 1 tbsp honey
• 3 Medjool dates (pitted and minced)
• 2 tbsp lemon juice
• 1/4 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and place on baking sheet.
2. Mix halloumi, chickpeas, Greek yogurt, egg, and 1 tbsp ras el hanout in bowl until combined.
3. Pack mixture tightly into mushroom caps, forming domed tops.
4. Bake for 20 minutes until golden and firm.
5. While baking, make glaze: Combine dates, lemon juice, honey, remaining ras el hanout, and 1 tbsp water in saucepan.
6. Simmer glaze for 5 minutes until thickened, mashing dates with spoon.
7. Remove mushrooms from oven and brush with warm glaze.
8. Broil for 2 minutes until caramelized.
9. Garnish with parsley and extra glaze drizzle.
10. Serve with lemon wedges.

Chef's Note

For extra crispy halloumi, pat cheese dry with paper towels before mixing - it helps create perfect golden edges during baking.

Make-Ahead Tips

Store unstuffed mushrooms and filling separately in fridge for up to 24 hours. Glaze keeps 1 week refrigerated.

Substitutions

Paneer or extra-firm tofu instead of halloumi, maple syrup instead of honey, sweet potatoes instead of mushrooms.