In 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
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Other mushroom recipes you might like to try: