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  • Quick
  • Serves 4
  • 17 mins cook

Baked field mushroom stack with haloumi and salsa

Easy and attractive meat-free meals that are bound to please.


Baked field mushroom stack with haloumi and salsa

  • 50 g butter, just melted
  • 2 cloves garlic
  • chilli flakes or cajun spice
  • 1 tsp sea salt
  • 1/2 tsp cracked pepper
  • 1 tsp finely grated lemon zest
  • 12 field mushrooms
  • 1 block haloumi cheese
  • 2 tsp olive oil
  • 6 sun-dried tomatoes, finely diced plus 3 tablespoons of the sun-dried tomato oil
  • 1/4 cucumber, finely diced
  • 1/4 red onion, finely diced
  • 2 tbsp white wine vinegar
  • 1/2 tsp capers, finely chopped
  • handful baby basil leaves and microgreens


Baked field mushroom stack with haloumi and salsa

  1. Preheat the oven to 180°C. Combine the soft butter with the garlic, chilli, salt, pepper and lemon, mixing well.
  2. Arrange the mushrooms on a lined tray with their gills facing up. Brush butter all over the mushrooms, letting it soak into the gills.
  3. Bake for 10-12 minutes until tender. Meanwhile, slice the haloumi into ½ cm slices and brush with the oil. Heat a non-stick pan and sear the slices 4-5 at a time for 30 seconds each side or until golden. Transfer to a plate.
  4. For the salsa, combine the tomatoes, cucumber and onion, tossing with flavoured oil, vinegar and capers.
  5. Serve the mushrooms stacked with the seared haloumi slices, surrounded with the salsa and garnish with the basil and microgreens.


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