Grilled portobello mushrooms with halloumi

Grilled portobello mushrooms with halloumi

Cabana The Cookbook
Martin Poole

On the beaches of Brasil you’ll often come across men selling queijo coalho, a firm white cheese, grilled on skewers and often sprinkled with oregano and drizzled with molasses. Halloumi has the same squeaky texture and ability to withstand the heat of the barbecue. The cheese’s saltiness works beautifully with the soft juiciness of the mushrooms.


Quantity Ingredient
8 large portobello mushrooms
3 garlic cloves, finely crushed
few sprigs thyme, leaves stripped
4 tablespoons olive oil, plus extra to drizzle
250g halloumi cheese, sliced
small handful flat-leaf parsley, finely chopped
sea salt
freshly ground black pepper


  1. Light the barbecue, preferably one with a lid, and let the flames die down before starting to cook. If cooking indoors, preheat the grill to medium. Brush any dirt off the mushrooms and trim the stalks. Lightly oil a baking sheet and arrange the mushrooms on top, bottom-side up. Mix the garlic, thyme and oil in a small bowl, season with salt and pepper and spoon it over the mushrooms. Drizzle the edges with a little olive oil, then season with black pepper.
  2. Cook the mushrooms over indirect heat on the barbecue or place the baking sheet under the hot grill for 7–8 minutes. When the mushrooms are cooked and tender, carefully place the halloumi slices on top. Return to the heat and cook for a couple more minutes, until the cheese has softened and is lightly golden around the edges. (If using the barbecue, you may need to cover it with a lid in order for the halloumi to melt and colour slightly.) Sprinkle with parsley and serve immediately, as the cheese will toughen as it cools.
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