Bacon & Halloumi Stuffed Mushrooms

Intensely flavoursome, these stuffed mushrooms make a great light meal for a dinner party. Perfect with a side of cauliflower rice and steamed greens.

At a glance

Approx 1 hour
Serves 4 people


  • 4 flat mushrooms
  • 4 rashers Ziggys bacon
  • 1 brown onion, finely chopped
  • 1 cup fresh wholegrain breadcrumbs
  • 1/3 cup fresh flat-leaf parsley leaves, chopped
  • 1tsp finely grated lemon rind
  • 1/2 cup grated halloumi


  1. Preheat oven to 180°C. Line a large baking tray with baking paper.
  2. Trim the stalks from the mushrooms, finally chop them and put aside. Place mushroom caps, gill-side up, in baking dish.
  3. Remove the rind from the bacon and cut each rasher into thin slices.
  4. Heat a large, non-stick frying pan over medium heat. Add bacon and onion. Cook for 3 minutes or until onion softens. Add chopped mushroom stalks. Cook for 3 to 5 minutes or until onions are golden. Add
  5. breadcrumbs and cook for 2 minutes. Remove pan from heat.
  6. Stir in parsley, lemon rind and halloumi. Season with pepper.
  7. Spoon the mixture onto mushrooms. Bake for 35 to 40 minutes or until golden. Serve immediately.