Portobello Mushrooms with Halloumi

Mushrooms have the ability to convert sunlight into vitamin D. It is common for people in the UK to have low levels of vitamin D.

  • Serves 2

  • Preparation 5 mins

  • Cooking 10 mins

Portobello Mushrooms with Halloumi
  • Egg-Free

  • Nut-Free

Ingredients

  • 300g portobello mushrooms
  • 1 tbsp olive oil
  • Pinch of ground black pepper
  • 60g vegetarian halloumi
  • 120g store-bought rocket and watercress salad
  • 1 tbsp store-bought salad dressing
  • 200g wholemeal or granary baguette

Method

  1. Preheat 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 browned and crisped on top
  4. Arrange the mushrooms on the plate with the rocket salad and spoon a little salad dressing over each.
Nutrition per serving
  • Calories

    395 kcal

  • Fat

    14.1g

  • Saturates

    4.9g

  • Protein

    21.8g

  • Carbs

    46g

  • Sugar

    5.3g

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