Halloumi stuffed mushrooms

  • Preparation time: 15 minutes
  • Cooking time: 8 minutes to 10 minutes
  • Total time: 23 minutes to 25 minutes 25 minutes

Serves: 4


8 large, flat Portabella mushrooms, skin and
stalks removed
1 bunch salad onions, sliced
2 sticks celery, sliced
6 tbsp Hellmann’s Garlic Chilli Sauce
250g pack Cypriot Halloumi, cut into 8 slices
1 pack 4 little gem hearts, halved
1 tbsp olive oil


1. Place 2 mushrooms, stalk side up on 4 large squares of foil. Divide the onions and celery between the mushrooms and drizzle 1 tbsp garlic chilli sauce over each.

2. Top each mushroom with a slice of halloumi. Scrunch up the foil to enclose in a parcel and place on a barbecue or hot griddle pan for 8-10 minutes or until the mushrooms have just softened. Remove from the foil and finish under the grill for 1 minute to brown the halloumi.

3. Meanwhile, drizzle the little gem with oil and place on the barbecue or griddle pan, cut side down for 1-2 minutes. Place on a serving platter, drizzle over the remaining garlic chilli sauce and top with the mushrooms.