Griddled Portobello Mushrooms with Halloumi

Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 2
Served on ciabatta with a coriander caper dressing

The ideal pairing of mushroom and halloumi served with crisp ciabatta to add the perfect crunch, which is then moistened by a easy olive oil based dressing sure to pack flavour.


  • 4 large flat mushrooms
  • 250g halloumi, sliced into 1cm thick pieces
  • 2 ciabattas, sliced open

For the dressing

  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp dried oregano
  • 3 tbsp chopped coriander
  • 1 garlic clove, minced
  • 1 red chilli, finely chopped
  • 2 tsp capers


  1. Make the dressing up and set aside.
  2. Heat a griddle pan until very hot, and fry the mushrooms first. Add to the pan closed cup side first. Turn after about 5 mins (liquid will have gathered around the stalk). Fry on other side for 5 mins, then keep warm while you cook the halloumi until black marks appear on both sides.
  3. Toast the bread and spoon a little oil on all pieces of ciabatta to moisten. Top with slices halloumi and whole mushrooms. Fill the mushroom cup with dressing and drizzle the rest liberally.