Keto Grilled Halloumi and Mushrooms That You’ll Make Again and Again

How I Fell for Grilled Halloumi & Mushrooms

Let me share a quick story. Last summer, I was at a small backyard gathering. Someone brought a big platter of grilled halloumi cheese and mushrooms. The cheese had that squeaky, salty bite, and the mushrooms were tender and juicy. It was love at first bite. I rushed back home and tweaked it to be low-carb so it could fit into my keto cooking.

Turns out, making it yourself isn’t hard at all. You don’t need fancy tools or secret ingredients. Just a few simple items and a bit of patience. Plus, it gives you a dish that’s rich, flavorful, and fits right into keto. And if you’re serving friends or family, it looks pretty too. Big bonus.

Why This Grilled Halloumi Mushrooms are great for Keto Cooking

• Low-carb stretch: Halloumi is mostly protein and fat. Mushrooms add fiber and nutrients with very little carbs.

• Super simple ingredients: Nothing fancy – you can snap this up at any grocery store.

• High in good fats: Olive oil, butter, and cheese all add healthy fat that keeps you full.

• Great taste & texture: The cheese charrs and squeaks, mushrooms turn juicy and meaty. You get that yummy mix of chewy and tender.

Ingredients

• Halloumi cheese – 250g block (or two 125g packs). Look for the proper cheese, not the sliced sandwich stuff.

• Mushrooms – 300–400g. Baby bella, shiitake, or portobello work well.

• Olive oil – 1–2 tablespoons.

• Butter – 1 tablespoon (optional, for richness).

• Garlic – 1 clove, minced.

• Fresh herbs – 1 teaspoon thyme or rosemary (or dried).

• Salt & pepper – to taste.

• Lemon wedges – for serving (optional).

Tools

• Grill pan or regular grill.

• Chef’s knife and cutting board.

• Spatula or tongs.

• Bowl for tossing mushrooms.

• Plate for serving.

Quick & Easy Prep For this Keto Grilled Halloumi and Mushrooms

Step 1: Cut Halloumi

• Take halloumi out of packaging and pat it dry.

• Slice into 6–8 slabs, each about 1 cm thick. Even thickness helps them cook the same.

Step 2: Clean Mushrooms

• Use a damp cloth or paper towel to wipe mushrooms clean. Avoid running water—they soak up moisture fast.

• Slice larger mushrooms into thick slices; leave smaller ones whole or halved.

Step 3: Mix Mushrooms

• In a bowl, toss mushrooms with olive oil, minced garlic, herbs, salt, and pepper. Make sure they’re coated evenly.

Grill to Perfection

Step 4: Heat the Grill Pan

• Set heat to medium-high. Add a light film of oil. Let pan get hot until it starts to shimmer.

Step 5: Grill Mushrooms First

• Give them lots of space—not crowded. Let them sit until golden brown crust forms, about 3–4 minutes.

• Flip, cook the other side for another 2–3 minutes.

• As they finish, you can move them to a warm plate or cover loosely with foil.

Step 6: Grill Halloumi

• Use the same pan. Place cheese slices and let them char for about 2–3 minutes.

• Flip carefully and do the other side. A golden crust plus that squeaky texture is what you want.

Step 7: Butter Finish (Optional)

• Lower heat or move pan off flame.

• Add butter and let it melt. Swirl it around to pick up cheesy bits.

• Return mushrooms just enough to lightly coat in butter-drippings. Don’t overcook.

Assemble & Serve

• Transfer mushrooms to your serving plate.

• Lay hot slices of cheese on top or on the side.

• Squeeze lemon juice over everything if you like a hint of acid.

• Garnish with extra fresh herbs if you have them.

Serve warm right from the pan. No sides needed unless you like a salad or low-carb veg.

Tips & Twists to Try

1. Spice It Up

A pinch of red chili flakes or drizzle of harissa oil adds kick.

2. Add Veggie Power

Zucchini or peppers work great grilled alongside mushrooms.

3. Use Other Cheeses

Halloumi is the star but try grilling firm cheeses like paneer or kefalotyri.

4. Make It a Meal

Serve with grilled chicken, steak, or a big green salad.

5. Add Nuts for Crunch

Scatter fresh walnuts or pine nuts over dish before serving.

Why It Works Every Time

• Flavor in layers: salty cheese, smoky char, earthy mushrooms.

• Easy cooking steps: grill mushrooms, then just use the same pan for cheese.

• Minimal cleanup: one pan, simple tools.

• Feels fancy: looks like something from a bistro, but you nailed it.

Nutritional Snapshot (approximate)

• Calories – around 400 kcal per generous portion.

• Fat – mostly healthy fats from cheese and oil.

• Protein – roughly 20–25g from cheese.

• Carbs – very low, under 8g per serving thanks to mushrooms.

That fits well into a keto eating plan without feeling like you’re missing out.

Common Mistakes & Fixes

• Cheese sticks to pan – Make sure pan is hot before adding cheese, and let a crust form before flipping.

• Mushrooms soggy – Turn up heat for good browning; don’t crowd them.

• Garlic burning – Add garlic to mushrooms before grilling, not after.

• Cheese too salty – Halloumi is salty already, so salt mushrooms lightly.

How I Enjoy this Grilled Halloumi and Mushrooms

On a quiet night in, I light some candles, line up mushrooms, cheese, and sip a glass of sparkling water. Halloumi hits the grill, I fry mushrooms till they brown, add garlic and butter, then plate. I nibble until I’m stuffed. Maybe add olives and cucumber on the side. It’s enough, no carb crash, just warm finishes.

Or on weekends, I make a big platter, bring it out for friends. Everyone digs in, chats, passes lemons around. It’s easy, it’s fun. And everyone wonders how you got that cheese so perfectly grilled.

Storage & Reheating

• Store leftovers in air-tight container in fridge, up to 2 days.

• To reheat: use hot pan just to warm cheese and mushrooms. Don’t microwave—cheese will get rubbery.

• Or cool and eat cold in salad or wrap.

Ingredient Swaps

Make It Now

• Slice cheese, prep mushrooms.

• Heat pan.

• Grill mushrooms.

• Grill cheese.

• Add butter for richness (if you want).

• Plate, add lemon, enjoy.

That’s all. You’ll end up with a dish that’s cozy, tasty, satisfying—all without a carb binge. If you want more keto ideas or dishes that shine as sides or mains, let me know. I’ve got plenty more.

Glad you dropped by. Hope you end up loving grilled halloumi and mushrooms as much as I do.

Keto Grilled Halloumi and Mushrooms Recipe

Print Recipe

A quick and easy keto recipe using grilled halloumi and mushrooms. Rich, savory, and full of flavor with very few carbs. Great for lunch, dinner, or sharing with friends.

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Grilled / Pan-fried
• Cuisine: Mediterranean-inspired, Keto, Low-Carb
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 250g halloumi cheese, sliced into 1cm thick pieces

• 300g mushrooms (baby bella or portobello), cleaned and sliced

• 2 tbsp olive oil

• 1 tbsp butter (optional)

• 1 garlic clove, minced

• 1 tsp fresh thyme or rosemary (or ½ tsp dried)

• Salt and pepper to taste

• Lemon wedges (optional)

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Instructions

1. Pat halloumi dry and slice it evenly.

2. Wipe mushrooms clean and cut them thick.

3. Toss mushrooms with olive oil, garlic, herbs, salt, and pepper.

4. Heat a grill pan over medium-high heat.

5. Grill mushrooms until golden brown, about 3–4 mins per side. Set aside.

6. Grill halloumi slices 2–3 mins per side until browned.

7. (Optional) Add butter to pan and warm mushrooms briefly in it.

8. Serve cheese and mushrooms with lemon wedges on top.

Notes

• Use dry pan and a hot surface to keep cheese from sticking.

• Don’t wash mushrooms in water—they soak it up.

• Try adding grilled zucchini or red pepper for variety.

• Store leftovers in the fridge, reheat in a hot pan.

Nutrition

• Serving Size: 1 serving
• Calories: 400 kcal Sugar: 2g Sodium: 800mg Fat: 34g Saturated Fat: 14g Unsaturated Fat: 18g Trans Fat: 0g Carbohydrates: 6g Fiber: 1g Protein: 23g Cholesterol: 60mg