Grilled mushrooms with Halloumi

I have always loved mushrooms, even though they are considered a low-energy food since they grow in swampy areas. White mushrooms are by far the most eaten mushroom in the world. According to Wikipedia: mushrooms can be grown in dark growing rooms, on bags of compost, horse manure or sawdust. I am not very knowledgeable about mushroom growing and picking, I have only been to the forest once and picked them myself. Chanterelles are tastier, but unfortunately not as available year-round. I have therefore tried this recipe on small mushrooms, so you don't have to cut them. Mushrooms should not normally be washed, it is best to brush them off with a brush or dry them with a napkin. If there are any ugly spots, I remove a thin layer from the very outside with a sharp knife and peel them lightly. Now I wanted to experiment a bit and make something that didn't have a lot of Indian flavor (yes, that happens to me too). Since Halloumi is very salty, it doesn't need a lot of seasoning. I tasted this cheese from Cyprus at some friends' in Stockholm, grilled in large slices as is usually done. It was good, but I think it turned out too salty and one-sided. I tried a twist that I liked and that's why I'm sharing it :)

GRILLED MUSHROOMS WITH HALLOUMI

400 gr baby mushrooms

150 gr diced red onion

150g Halloumi

2-3 tablespoons olive oil

Juice of a lime

Fresh shredded coriander to taste

Salt and pepper to taste

Here's how:

1. The most practical way is to wrap everything in foil. Start with mushrooms at the bottom, sprinkle with red onion and diced Halloumi. Mix together oil, lime juice, fresh coriander, salt and pepper.

2. Place the foil package on the grill, this will allow you to get some juice with the liquid from the mushrooms, onion and a little oil.

YUM!