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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.

Nutrition Facts

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