Giant Mushroom, Tomato & Halloumi Sandwich

Mushroom & Halloumi Burgers 008aIn this recipe, for these knife and fork sandwiches, I have used Te Mata Mushrooms giant portabellas to encase tomatoes and
halloumi to make satisfying vegetable sandwiches.

As regular readers know I am currently crazy about halloumi – it is as if I have just discovered it, which is not the case, but I seem to have suddenly started to really appreciate this cheese, it maybe that I am using locally produced Origin Earth halloumi.

Giant Mushroom, Tomato & Halloumi Sandwich

These giant mushrooms are so meaty that when served with a salad of mixed leaves this is the perfect vegetarian main which will also satisfy meat eaters.

If your meat eaters really must have some meat include a rasher of crispy bacon in the sandwich or on the side.

For each sandwich

2 tsp balsamic vinegar
2 tsp olive oil
2 giant portabella mushrooms, stems removed
2 tbsp Easy Homemade Tomato Sauce
60g
slice haloumi cheese
2 tsp chopped parsley

1          Preheat oven to 220°C.

2          Combine vinegar and oil in a small bowl and whisk to combine. Place mushrooms gill side up on a baking tray and drizzle with
vinegar mixture. Roast in oven for 10-15 minutes or until
mushrooms are cooked.

3          Top one mushroom with tomato sauce and halloumi cheese, return mushrooms to oven and cook for 5 minutes longer.

4          Scatter mushroom with cheese with parsley, then top with other mushroom.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mushroom recipes you might like to try:

Spicy North African-style Mushrooms & Beans

Spicy North African-style Mushrooms & Beans

Mushroom Gravy

Mushroom Gravy

Mushroom Coriander Soup

Mushroom Coriander Soup

 

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