In my continuing efforts to try and “Greek-ify” recipes, I came up with this “concept” whilst developing a recipe for the Australian Mushroom Growers Association.
Australia, along with Canada and the US are currently pitted against each other in a competition involving mushrooms! The Mushroom Masters Tournament is being held on Tastespotting and I need your votes to secure this round! This weeks round is the wildcard round and I’ve decided to use the portobello mushroom for my part in the battle.
Whilst I enjoy most of the mushroom varieties, it’s the portobello mushroom that I can have the most fun cooking with.
Their larger size allows them to be stuffed with a variety of ingredients-think of them as a mini “plate” and add whatever you like.
I also like the fact that they are big and “meaty” in texture-so you can add them in hearty stews and casseroles for an extra protein boost.
Personally, I think cheese works well here and that’s what I’ve gone with today. I wanted to take it a little further so I came up with this concept whilst surfing the net.
A lot of the recipes for mushroom burgers usually had a large portobello mushroom stuffed between two hamburger buns. I thought it would be fun to add some grilled haloumi in between two portobello mushrooms caps!
- 2 portabello mushroom with the stems trimmed
- 1 thick slice of haloumi cheese
- caramelised onions
- chargrilled peppers
- olive oil
- micro herbs to garnish
- wedges, chips or fries to serve
- Place the two portabello mushroom caps in a non stick pan and drizzle a little olive oil over them. Cook for two minutes on each side and then place the pan in a preheated 180 deg C oven and cook off the mushrooms for five minutes. Remove and set aside.
- Heat another pan with a little olive oil and once it’s heated place your thick slice of haloumi on one side. Allow it to cook for 2-3 mins until it forms a nice brown crust, turn it over and repeat again. Once it’s cooked remove from the pan and set aside.
- Take one of the mushroom caps and place some chargrilled peppers on the base, then the haloumi, followed by some caramelised onions. Garnish with micro herbs and top with another mushroom cap. Serve with your favourite potatoes on the side.