by Zars Kitchen Admin

These little bites turned out SOOOO GOOD, mushroom and halloumi are a heavenly combo and need nothing more than a simple marinade of olive oil, garlic, chilli and parsley to make them shine.  

I will defo be making these again perhaps a little smaller (these were giant chestnut mushrooms!) and serve them as little party canapé or even a mega big using a portobello mushroom… either way they are fab for a #MeatFreeMonday snack or meal.

I used my 4 little air-fryer spikes, kindly gifted to me from “My Spike”… an incredible vertical cooking spike made both for the oven/bbq or air-fryer… see this link to order –


Serves: Makes 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 large chestnut mushrooms
  • 250g block Halloumi, cut into 4 pieces
  • 3 Garlic cloves, crushed
  • 50ml Extra virgin olive oil
  • 1 Red chilli, chopped fine
  • 1 tbsp Parsley, chopped
  • Sea salt and black pepper


1. Slice the mushrooms in half widthways carefully so they don’t break, you want to make sure you have the top cap and the bottom half with stem nicely in tact
2. Make your quick dressing by mixing together crushed garlic, olive oil, chilli, parsley, a pinch of sea salt (not too much as halloumi is already salty) and some black pepper
3. Very gently toss the mushrooms and halloumi in the dressing until fully coated
4. If you are using a ‘MY SPIKE’ for the air-fryer, gently place the bottom half of the mushroom onto the spike, followed by a piece of halloumi and the top cap of the mushroom. Place in a pre-heated 200C air-fryer for 8 mins, allow to cook for 5 mins before removing
5. Alternatively you can just sandwich the mushroom and halloumi together and air-fry (without a spike) or oven cook until the halloumi is slightly browning and it’s cooked to your liking
6. Enjoy!

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