Portobello Mushrooms with Halloumi Cheese

Mushrooms have the ability to convert sunlight into vitamin D, low levels of which are common in the UK.


Serves 2
adults
395
Kcals
per serving

5 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

Portobello mushrooms   (300g)
1 tbsp olive oil (15ml)
Pinch of ground black pepper
Halloumi  (60g)
Store-bought rocket and watercress salad  (120g)
1 tbsp store-bought salad dressing
Wholemeal or granary baguette  (200g)

Method

  1. Pre-heat the grill to medium/high.
  2. Place the mushrooms on a grill tray skin side down, brush with oil, season with pepper and grill for 5 minutes.
  3. Put a slice of halloumi on top of each mushroom and grill for another 5 minutes until the cheese has melted and browned and crisped.
  4. Arrange the mushrooms on the plate with the rocket salad and spoon a little salad dressing over each.
  5. Serve with slices of wholemeal baguette.
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Nutritional information per serving

395kCal, 1648kJ
21.8g
14.1g
4.9g
46g
5.3g
8.3g
1324mg

© The Vegetarian Society