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Grilled haloumi and portobello, chimichurri, with lemon and oregano |

Salted, Vegetables and Fruits, Beef

A nice grilled Portobello and Haloumi, served with a fresh chimichuri sauce.


Recipe for 4 servings


4 Unit(s)
Portobello mushroom
125 Gr


4 Sprig(s)
Fresh cilantro
2 Sprig(s)
Fresh oregano
10 Sprig(s)
Flat parsley
2 Clove(s)
50 Gr
Red onion
15 Ml
Red wine vinegar
75 Ml
Olive oil
1 Pinch(es)
Chili flakes
15 Gr
Preserve lemon


1 Box(es)
Cherry tomatoes

Preparation time: 45 min

Preheat your BBQ at 500 °F

  • Preparation

    Peel and chop the red onions.

    Equalize the herbs, and crush the garlic clove

    Cut the cherry tomatoes in half, reserve them for the finishing touch when assembling your plate.

  • Chimichuri sauce

    Combine all of the ingredients in you food processor or blender and turn until almost smooth, you want to keep a small amount of texture present.  Season with salt and pepper to taste.  Set aside.

  • Portobello

    Start your BBQ no more than 10-15 minutes in advance.

    Season the mushroom with salt and pepper.

    Sear the mushroom for 2 to 3 minutes on each side to get a nice color and depending on the desired cooking, continue cooking with indirect heat (small rack on top) on the BBQ or in the oven at 370F.

  • Plating

    Cut the Portobello and Haloumi cheese into large chunks, mix them together carefully and make sure they are well seasoned.

    Place the mixture in the dishes of your choice, cover generously with the Chimichuri sauce and place the cherry tomatoes here and there.

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Class with similar recipe

Wednesday, October 4th 12:00 to 13:00
Old Montreal
35 $ / pers.


NEW! 30 min cooking class + 30 min tasting = 1 hour of pleasure!

  • Spices lamb Kefta, homemade tzaziki |
  • Grilled haloumi and Portobello, chimichurri, with lemon and oregano |
More information
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35 $ / pers.
14 places disponibles

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