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

*This recipe is gluten-free according to industry standards


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


  • 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.


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