Garlic Butter Portobello Mushrooms with Haloumi & Asparagus

(serves 1)

Saturday brunch! This is one of those vegetarian dishes that sound super tasty and i always have food envy for, but never feel is quite worth ordering... so i just end up picking off Sririn's plate (i.e. on Monday at Forbes & Burton). However, it is totally worth making at home and can serve with a side of hashbrowns and a poached egg without the crazy $5 surcharge, yay!

Prep time: 10 min
Cooking time: 30 min

Ingredients:
2 portobello mushrooms
2 clove garlic
30g butter
100g haloumi
5-6 stalks asparagus
1 egg (optional)
handful of salad leaves
2 T plain flour
Salt and pepper
Olive oil

Method:

1. Finely chop the garlic and soften the butter. Combine the garlic and butter and add some salt and pepper.

2. Lightly brush any dirt off the outside of the mushrooms, remove the stalk and fill with the garlic-butter mix.

3. Grill on medium heat for 15-20 minutes. Add a bit of olive oil if it looks dry.

4. Cut approx 2cm off the stalks of the asparagus and cut into thirds. Grill with salt, pepper and olive oil in the sandwich press or under the grill.

5. Cut the haloumi into thin strips. Lightly coat with flour then panfry until golden.

6. Poach the egg until soft-boiled (approx 2-3 minutes).

7. To serve, place the mushrooms on top of the salad leaves, then decorate with the asparagus, haloumi and the egg. Serve with toast (or my fave,  hashbrowns)!

Just showing off our new addition to the kitchen:
awesome retro kettle with diff temps programmable for tea!