Prep: 5 mins Cook time: 20 mins
All Year

A combo made in heaven! Creamy Mushrooms meet the famous bitey texture of halloumi for the ultimate breakfast goals!


  1. Preheat oven to 200℃ and line a baking tray with baking paper.
  2. Place mushrooms on the tray, gill side facing up. Drizzle with olive oil and season with salt. Scatter oregano and thyme leaves over the mushrooms then place in the oven to roast for 20 minutes.
  3. Heat a grill plate or pan over medium heat. Cook the halloumi for 1-2 minutes on each side.

  4. Toast the sourdough bread then drizzle with olive oil.
  5. To assemble, place the halloumi on the toast. Drizzle with balsamic glaze and top with roasted mushrooms.
  6. Serve with cherry tomatoes and snow pea tendrils.

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