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Portobello mushroom and halloumi “burger”

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Portobello mushroom and halloumi “burger”

  • 15
  • Serves 2
  • Easy



Today’s recipe can be a great keto variant for those who want a vegetarian burger.

4 Portobello mushrooms

200 g halloumi cheese, halved lengthwise

½ zucchini, sliced

1 tomato, sliced

1 small cucumber, ribbons

50 g tzatziki sauce

2 tbsp extra virgin olive oil

1 garlic clove, grated

50 g microgreens (or baby salad leaves)

Salt & pepper, to taste

Preheat the grill pan.

In a bowl mix half of the oil with garlic, then brush the mushrooms and zucchini slices with it.

Cook the mushrooms and zucchini for 5 mins on each side or until tender.

Brush the halloumi with the remaining oil then cook for 2 minutes on each side.

Divide mushrooms between plates, add halloumi, zucchini, tzatziki and tomato slices. Season and top with cucumber and microgreens.



Grilled corn
Veggie skewers
Grilled corn
Veggie skewers

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