Roasted Halloumi with Mushroom and Thyme Medley
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Halloumi's high melting point means it gets beautifully golden and crispy without falling apart, while the earthy mushrooms and aromatic thyme create something truly special. Mushrooms are packed with antioxidants and B vitamins that support energy and immunity, making this dish as nourishing as it is delicious. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor. Serve it warm with crusty bread to soak up the balsamic and lemon dressed pan juices.
Ella x
Ingredients
- 250 ghalloumi cheese(cut into 1cm thick slices)
- 400 gmixed mushrooms(cremini, oyster, and shiitake, halved)
- 4garlic cloves(minced)
- 8fresh thyme sprigs
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1red onion(thinly sliced)
- 1 tablespoonfresh lemon juice
- 1crusty bread(for serving)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Tip: A hot oven ensures the mushrooms caramelize beautifully and the halloumi develops a golden crust.
- 2
Toss the prepared mushrooms with 2 tablespoons of olive oil, minced garlic, thyme sprigs, salt, and pepper. Spread evenly on the baking sheet.
Tip: Don't overcrowd the pan; arrange mushrooms in a single layer for even roasting.
- 3
Roast the mushroom mixture for 15-18 minutes, stirring halfway through, until golden and tender.
Tip: The mushrooms should release their moisture and begin to caramelize at the edges.
- 4
While mushrooms roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
Tip: Use a cast iron or stainless steel pan for best browning results.
- 5
Once the oil is hot, carefully add the halloumi slices and sear for 2-3 minutes per side until golden brown. Remove and set aside on a plate.
Tip: Don't move the cheese around too much while cooking; let it sit to develop that beautiful crust.
- 6
In the same skillet, quickly sauté the red onion slices over medium heat for 2 minutes until softened.
Tip: The residual cheese bits in the pan will add wonderful flavor to the onions.
- 7
Remove the roasted mushrooms from the oven and stir in the sautéed onions and seared halloumi. Drizzle with balsamic vinegar and fresh lemon juice.
Tip: Toss gently to combine without breaking up the cheese.
- 8
Serve immediately while the halloumi is still warm and slightly crispy, accompanied by crusty bread for soaking up the delicious pan juices.
Tip: This dish is best enjoyed fresh; the halloumi will harden as it cools.
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