Halloumi and smoked paprika stuffed portobello mushrooms
- Published: 10 Mar 17
- Updated: 18 Mar 24
For a vegetarian barbecue with a difference, try these portobello mushrooms stuffed with halloumi, spring onions, lemon zest and smoked paprika.
Advertisement
Ingredients
- 16 portobello mushrooms
- Olive oil for brushing
- 150g halloumi
- ½ tsp sweet smoked paprika
- 2 spring onions, thinly sliced
- ½ tsp finely grated lemon zest
- 5 tbsp breadcrumbs
- ½ tsp fresh thyme leaves
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Cut the stalks off the mushrooms, then slice the stalks. Brush the caps of the mushrooms with a little olive oil. Dice the halloumi, put in a bowl and pour a cup of very hot water over it. Leave for 20 minutes, then drain well and pat dry – this de-salts it and gives it an interesting texture, more like mozzarella.
- Mix the halloumi with the sliced mushroom stalks, paprika, spring onions, lemon zest, breadcrumbs, thyme leaves and 1 tsp water. Mix together well to make a sort of stuffing. Divide among 8 of the mushrooms, then place another on top, sandwiching the filling.
- Press each one tightly together, then chill in the fridge to firm up until you’re ready to cook them. Cook over a cooler part of the barbecue, making sure the heat isn’t too fierce, for 6-8 minutes on each side until well coloured.
Recipe continues after advertising
Advertisement
Serve with a side salad, like this sweetcorn, asparagus and tarragon salad.
- Recipe from August 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 260kcals
- Fat
- 15.9g (7.1g saturated)
- Protein
- 14.6g
- Carbohydrates
- 17.8g (0.9g sugars)
- Fibre
- 0.7g
- Salt
- 1.9g
delicious. tips
Want to make them meaty? These stuffed mushrooms are great wrapped with thin rashers of smoked streaky bacon before cooking.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter