Portobello mushrooms with Heinz® Beanz and grilled halloumi cheese

    30 min

    Sexy as a starter and brilliant as a healthy main course, with the high amounts of protein coming from the beans and the sweet salty taste from the halloumi, served with fresh rocket and some Parmesan cheese and pear slices.


    Staffordshire, England, UK
    25 people made this

    Serves: 4 

    • 4 large portobello mushrooms
    • 2 garlic cloves, minced
    • 4 tablespoons finely chopped fresh parsley
    • 1 pinch pepper
    • 6 tablespoons olive oil
    • 1 (415g) tin Heinz® beans
    • 1 tablespoon balsamic vinegar
    • 8 thin slices halloumi cheese
    • 75g rocket leaves
    • 1 pear, cored and sliced
    • 25g freshly grated Parmesan cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas 6. Remove the stems from the mushrooms and place them, gill sides up, in an ovenproof dish.
    2. Sprinkle over half the garlic and parsley and season with pepper. Drizzle with half the oil.
    3. Roast in the preheated oven until fork tender, about 15 minutes.
    4. Preheat the grill to High.
    5. Mix the Heinz® Beanz with a few drops of balsamic vinegar and heat through gently. Spoon the beans over the cooked mushrooms and arrange the slices of halloumi over the beans. Scatter over the reserved garlic and parsley and drizzle with the remaining oil.
    6. Grill until golden brown, about 3 minutes.
    7. Place the mushrooms on individual serving dishes. Serve with a rocket, pear and Parmesan salad.


    You could use butter instead of oil for a better taste but not quite as healthy.

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    Reviews in English (1)


    Made this for breakfast so only used the mushroom, beans and cheese, it was just delish. Will try it with all the trimmings next time. Yum yum 😋😊  -  19 Sep 2015