Name: Haloumi and Prosciutto Wrapped Portobello Mushrooms
Yield: 6
Ingredients: 6 portobello mushrooms; 200 g halloumi, sliced into 12 pieces; 100 g prosciutto, cut in half lengthways; 2 tbsp olive oil; 100 g rocket; 3 tbsp balsamic vinega; olive oil; 1 tbsp brown sugar; 1 tbsp honey

Haloumi and Prosciutto Wrapped Portobello Mushrooms

Yields6 Servings

6 portobello mushrooms

200 g halloumi, sliced into 12 pieces

100 g prosciutto, cut in half lengthways

2 tbsp olive oil

100 g rocket

3 tbsp balsamic vinega

olive oil

1 tbsp brown sugar

1 tbsp honey

1

Preheat the barbeque to medium heat. Prepare the mushrooms by wiping away any dirt and removing stalks.

2

Place 2 slices of halloumi inside each mushroom. Wrap each mushroom with 1-2 slices of prosciutto to encase the cheese.

3

Brush each of the prepared mushrooms with olive oil and place the gill side down on the barbeque plate to cook for 5-6 minutes. Before turning, brush with additional olive oil and cook for a further 5-6 minutes on the other side.

4

In the meantime, prepare the honey balsamic dressing. Combine the balsamic vinegar, olive oil, sugar and honey in a small saucepan. Stir to combine then allow to simmer for 5 minutes. Remove from the heat and set aside to cool slightly.

5

Place rocket on a serving plate and top with cooked mushrooms. Drizzle with the honey balsamic dressing.

Ingredients