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Halloumi stuffed mushrooms
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8 large, flat Portabella mushrooms, skin and
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.
Typical values per serving:
This recipe was first published in June 2016.