Harissa-Spiced Halloumi & Golden Cauliflower Stuffed Portobellos with Lemon-Date Glaze
This Mediterranean-inspired dish combines meaty portobello caps with crispy halloumi cheese and roasted cauliflower in a spicy harissa marinade. The surprise sweet-savory lemon-date glaze balances the heat, while fresh parsley adds brightness. With 25g protein per serving and zero stovetop required, it's a sheet-pan marvel for busy weeknights.
Ingredients
- 4 large portobello mushroom caps (stems removed)
- 8 oz halloumi cheese, cubed
- 3 cups golden cauliflower florets
- 2 tbsp harissa paste
- 2 tbsp olive oil, divided
- 3 Medjool dates, pitted
- Zest & juice of 1 lemon
- 1 tbsp honey
- 1/4 cup chopped parsley
- 1/2 tsp smoked paprika
- 1/4 cup pre-cooked pearled barley (optional crunch)
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Toss cauliflower with 1 tbsp olive oil, smoked paprika, and 1 tsp harissa. Spread on half the sheet.
- Brush mushroom caps with remaining olive oil. Place gill-side up on other half of sheet.
- Mix halloumi cubes with remaining harissa paste in bowl until coated. Stuff into mushrooms.
- Roast for 15 minutes until cauliflower is golden and mushrooms release juices.
- Meanwhile, blend dates, lemon zest/juice, honey, and 2 tbsp water until smooth for glaze.
- Remove sheet from oven. Drizzle cauliflower with half the glaze. Return to oven for 5 minutes.
- Sprinkle barley (if using) over cauliflower for last 2 minutes to crisp.
- Plate mushrooms surrounded by cauliflower. Drizzle remaining glaze over everything.
- Garnish with parsley and extra lemon zest before serving.
Chef's Note
Broil the last 2 minutes for extra-crispy halloumi edges. Serve with Greek yogurt to temper the harissa heat.
Make-Ahead Tips
Store components separately for up to 3 days. Reheat mushrooms at 400°F for best texture.
Substitutions
Paneer for halloumi | Regular cauliflower + turmeric for golden color | Maple syrup for honey
Tags:
Main Dishes