Brunch may just be my favourite meal of the day. On weekends at least.
This morning, needing to use up a huge portobello mushroom I had in the fridge, I decided to pair it with halloumi, one of the most delicious cheeses in existence.
This was a super-simple recipe, that took about 10-15 minutes to prep and cook. Although I had it for brunch it would also make a great starter or dinner dish as well. The mushroom was perfectly soft and juicy and the halloumi beautifully sweet and salty at the same time. I’m not a big user of salt anyway but you definitely don’t need to add it to this dish as the halloumi does that for you.
Grilled Portobello Mushrooms with Halloumi
2 large portobello mushrooms, stems removed
1 tablespoon olive oil
2 cloves garlic, chopped finely
2 rings of onion (red or white)
6 medium slices of Halloumi cheese
Pepper to season
Drizzle of balsamic vinegar
Pre-heat grill to med-high heat.Lightly brush mushrooms and onion rings with oil and place both on foil-lined baking tray, mushrooms with underside facing up. Grill for 3-4 minutes, until mushrooms start to soften and onions start to brown.
Remove tray from oven and turn mushrooms and onion. Sprinkle mushrooms with the garlic. Add halloumi to tray and place back under grill until for 5-8 minutes until halloumi turns golden (flip and grill both sides).
Remove from grill and top each mushroom with a ring of onions and a few slives of halloumi. Sprinkle with pepper and serve with balsamic vinegar.