Grilled Mushroom with Halloumi

Recipe: Grilled Portobello Mushrooms with Halloumi

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

Serves 2

Halloumi Mushrooms


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 slices of halloumi. Sprinkle with pepper and serve with balsamic vinegar.



33 thoughts on “Recipe: Grilled Portobello Mushrooms with Halloumi

  1. I love haloumi. But I always feel guilty eating just cheese. I love that this includes so many good veggies and is grilled, not fried. I wonder if it would still work in the oven?

  2. I love love LOVE portobellos. I’ve never heard of halloumi (can you get it in the States?), but I’ve made some yummy portobello caps with feta. Also, brushed with pesto and parmesan is pretty terrific. I look forward to incorporating the onion slice!

    1. I’m not from the US but I would be super-surprised if you couldn’t get it there! It’s a sweet and salty Cypriot cheese that is usually fried or grilled as it doesn’t melt like other cheeses.

      I don’t eat parmesan (and most pesto) because it’s not vegetarian, though I imagine it would work well. :)

      Hope you find some halloumi to try soon!

      1. Thanks for the reply. How can I figure out which cheeses do and do not contain rennet? I am a recent convert to vegetarianism and have admittedly made a few mistakes so far, but I’m trying to gather as much information as possible.

      2. Funny you should ask, as I actually have a half-written post on rennet saved in my draft folder. ;-)

        There are so many sneaky animal-based ingredients around that it’s hard when you’re starting out! Don’t worry, I ate cheese indiscriminately for several years before I learned about rennet.

        I’m not sure what labelling is like is the US (it’s not great back in Australia but fantastic here in the UK!) but rennet should be listed in the ingredients. If something doesn’t show the ingredients (like fresh deli cheeses) and doesn’t say ‘suitable for vegetarians’, then to be safe I don’t buy it.

        However, in order to keep their name, some cheeses are NEVER vegetarian. This includes Parmesan and Grana Padano. There are vegetarian “Parmesan-style” cheeses available but anything just called Parmesan must be made using the traditional method involving animal rennet so can never be veggie. (As an aside, it’s why I don’t eat most pesto as it usually has Parmesan in it, though there are veggie versions available.)

        On the other hand, some cheeses are ALWAYS veggie like the Indian Paneer cheese.

        There are websites around that list brands and cheese types that are/are not veggie, which are good but can’t exactly be memorised, so I’ve just become very good at reading labels! ;-)

        Hope this helps! :)

      3. Thanks so much! Fighting rennet, one n00b vegetarian at a time…

  3. Do you have any suggestions what to have with this to make a whole main meal. I am drooling at the thought of these…

    1. I would normally have a good salad with these. (My quinoa salad that I just posted could work! ;-)) Or perhaps mashed/baked potato and a few steamed veg for something a little more basic.

      For more of a brunch-style meal, you could have them with veggie sausages (or ‘real’ sausages if you’re a meat-eater, of course).

      I’ve just had a thought that these could work in a burger bun too with some salad leaves and some sort of spicy BBQ sauce instead of balsamic vinegar… Ooh! Might have to try that out!

      Enjoy! :)

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