We’ve got a really (hectic) festive few days coming up with three Christmas theatre shows this week. I need to be even more super-organised than ever but it’s all in the name of fun! Today it’s mad dash Monday: no sooner are we home, we’re heading straight back out of the door for press night for the pantomime at work.
For speed and convenience, I’m grilling some Portobello mushrooms with a slice of Halloumi on top and serving in ciabatta rolls for Number One Daughter and me. Due to their extreme aversions to mushrooms, I’m feeding Mathilde and The Eldest Boy the orzo soup that went down well last week instead to avoid arguments and hold ups.
Ingredients (serves 2):
- 4 x large portobello mushrooms
- 200g Halloumi, sliced
- 4 x ciabatta rolls
- Mustard and mayonnaise, to serve
Remove the stalks from the mushroom the grill the top of them for 5-10 minutes.
Turn over and grill the underneath side for a few minutes until beginning to soften. Add the sliced Halloumi and return to the grill for 5 minutes or until the cheese begins to brown.
Serve in ciabatta rolls with Dijon mustard and mayonnaise.
I remember Nigella writing about the ‘Mushroom Steak Sandwich’ years ago in her How to Eat book. She advises eating them ‘with the juices dripping down your arm’. Personally, I prefer to just eat them and enjoy them, which we did, and these sumptuous snacks made a perfect pre-panto supper. (“Oh yes they did.”)