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Grilled mushrooms with garlic, tahini and haloumi

Karen Martini
Karen Martini

These mushrooms are great just as they are for a light breakfast or with fried eggs for something more sustaining. They also work really well at lunch or dinner with a minute steak or some charry grilled chicken.

Grilled mushrooms with garlic, tahini and haloumi.
Grilled mushrooms with garlic, tahini and haloumi. Photo: Marina Oliphant


4 large portobello mushrooms, cleaned, woody part of the stems trimmed

Salt flakes

Freshly ground black pepper

2 small cloves garlic

Extra virgin olive oil

4 slices haloumi cheese

1/2 lemon, juiced

1 tbsp tahini

1 tbsp currants, soaked in boiling water for about 10 minutes to plump, then drained

1 handful mint leaves



1. Preheat the grill in your oven.

2. Season the mushrooms with salt and pepper, grate the garlic onto the mushroom gills and drizzle with oil. Grill for 6-8 minutes (gill side up) or until cooked. Place on serving plates.

3. Heat a pan with a dash of oil and sear the haloumi on both sides for a minute or two until golden. Lay it over the mushrooms.

4. Mix the lemon juice, tahini, a dash of olive oil and 2 ½ tablespoons of water until well combined. Spoon the dressing over the mushrooms. Scatter over the drained currants and mint and serve.

Drink Black tea at breakfast or pinot noir at lunch or dinner


Main ingredient:
Mother's Day, Father's Day


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