23 Halloumi Recipes and Expert Guide to Cooking Halloumi Halloumi Stuffed Mushrooms Recipe

Halloumi and garlic-stuffed mushrooms

  • serves 2
  • Easy

Try our easy halloumi and garlic-stuffed mushrooms. This vegetarian halloumi recipe makes for a moreish midweek meal for two. Plus it's gluten free, too


Try these halloumi and garlic-stuffed mushrooms, then check out our herby stuffed mushroomsstuffed portobello mushrooms and stuffed mushrooms with cheese.

*This recipe is gluten-free according to industry standards



  • large flat mushrooms 4
  • red pepper 1, quartered, seeds and stem removed
  • olive oil 4 tbsp
  • garlic 1 clove, crushed
  • thyme 1 tsp of leaves
  • baby plum tomatoes 6, halved
  • spring onions 3, chopped
  • halloumi 250g, sliced
  • baby capers 1 tbsp, drained and rinsed
  • red chilli 1, finely chopped
  • rocket to serve


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the mushrooms and pepper on a baking tray with a lip. Mix 3 tbsp of olive oil with 1/2 the garlic and  1/2 the thyme, and brush a little over the mushrooms and pepper. Tuck the tomatoes and spring onions inside the mushrooms, drizzle with the rest of the garlic/herb oil and season. Cover loosely with foil then bake for 20 minutes, turning the pepper quarters once. Remove the foil and bake for a further 10 minutes.

  • Step 2

    Take out of the oven and turn on the grill. Add a pepper quarter to the top of each mushroom then top with a couple of slices of halloumi.

  • Step 3

    Slide under the grill until the halloumi is golden on top.

  • Step 4

    Mix 1 tbsp oil with the rest of the thyme, garlic, capers and chilli. Spoon over the halloumi and serve on a bed of rocket.

Zaalouk with crispy halloumi

Nutritional Information

  • Kcals 725
  • Fat 57.8g
  • Saturates 24.9g
  • Carbs 13.6g
  • Sugars 12.9g
  • Fibre 5.6g
  • Protein 34.7g
  • Salt 4.1g