Serves 4 as a starter or light lunch


  • 8 Highveld Brown Mushrooms
  • 60ml extra virgin olive oil to serve
  • salt and freshly ground black pepper to taste
  • 150g Haloumi cheese, sliced
  • Ina Paarman Braai & Grill seasoning to taste
  • 60ml – 90ml Ina Paarman Chilli Chutney
  • rocket leaves to serve


  1. Heat the grill to high.
  2. Place the mushrooms with the gills up on a grill rack. Brush with the oil and season with salt and ground black pepper.
  3. Cook under the grill until the juices start to run, about 5 minutes.
  4. Top with the Haloumi slices and season with Ina Paarman Braai & Grill seasoning.
  5. Return to the grill and cook until the cheese is golden and crisp, about 4-5 minutes.
  6. Arrange two mushrooms on each serving plate and spoon a little Ina Paarman Chilli Chutney over each. Serve with the dressed rocket leaves.

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