Office Lunches

Brunch with pan-fried mushrooms & halloumi Featured

Expand your brunch repertoire with this hearty, vegetarian panful of mushrooms and veggies. The mushrooms make it a filling meal to start your day and the halloumi adds something special to the dish. Enjoy with a good squeeze of lemon juice.


For 5

You will need...

  • 250 g portabellini mushrooms, quartered
  • 150 g button mushrooms, whole
  • lemon juice to taste
  • 2 tbsp olive or avocado oil
  • 3 baby marrows, cut in thick diagonal slices
  • 200 g cherry tomatoes
  • 2 tbsp balsamic or red wine vinegar
  • 3 tsp dried mixed herbs
  • salt and pepper to taste
  • large handful baby spinach leaves
  • 300 g halloumi, cut in thick slices
  • lemon wedges to serve

Brunch with pan-fried mushrooms & halloumi Method

  1. Heat a frying pan, without any oil, over a medium heat. Sauté mushrooms in batches until golden brown and still juicy. Season with lemon juice, spoon out and set aside.
  2. Heat half of the oil in the same pan and sauté the baby marrows and tomatoes for a few minutes.
  3. Add the vinegar and herbs and stir in the mushrooms until heated through. If the pan is too hot and the vinegar evaporates too quickly, remove from the heat for a few minutes.
  4. Season to taste and stir in the spinach. Stir through to coat with the pan juices. At first the spinach may seem like too much, but it wilts quickly.
  5. Remove from the heat as soon as all the veggies are coated with the juices.
  6. Meanwhile, heat the rest of the oil in another pan over a medium heat. Fry halloumi on one side until golden brown. Turn over and fry for another minute.
  7. Serve immediately with the veggies and lemon wedges.
  8. Tip: If halloumi is not available, serve crumbled feta or shavings of pecorino cheese with the pan-fried veggies instead.
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