This Mushroom Mozzarella and Haloumi Toastie was developed in partnership with SA Mushrooms to celebrate the delicious combination of melty cheese and sauteed mushrooms!
Like La Casa Del Formaggio, SA Mushrooms comes from small beginnings as a family-run business. Today they are a primary supplier of mushrooms to major supermarkets, independent greengrocers and produce markets in South Australia, and nation wide. SA Mushrooms has grown to become the largest privately owned mushroom farm in South Australia. They have remained 100% family owned and have adapted a paddock to plate philosophy.
You can find several more mushroom recipes both on our recipe page and on their social media channels. Follow them on Facebook (SAMushrooms) and Instagram (samushrooms)
We hope you enjoy this delicious sandwich the ultimate cheesy mushroom toastie!
See our range of Mushroom and Cheese pairings:
| 6 slices | Haloumi |
| 150g | Mozzarella Ball |
| 200g | SA Mushrooms pre-pack |
| 3 Tbsp | olive oil |
| 1 clove | garlic, finely chopped |
| ¼ cup | parsley, chopped |
| salt and pepper, to taste | |
| 1 Tbsp | unsalted butter |
| 4 slices | crusty sourdough bread |
| 2 Tbsp | tomato relish |
| 200g | sliced ham |
| 60g | baby spinach |
| 1 | Preheat oven on "grill" setting. |
| 2 | In a large fry pan on medium-high heat, add in two tablespoons of olive oil, garlic and parsley. Fry until golden and fragrant. |
| 3 | Add in sliced mushrooms and season with salt and pepper. Stir. Add in butter and stir through until mushrooms are cooked. Keep warm and set aside. |
| 4 | Heat up fry pan again on a medium-high heat. Add one tablespoon of olive oil and fry haloumi slices until golden on each side. Keep warm and set aside. |
| 5 | Lightly toast sourdough slices and get all ingredients ready. Start assembling the toastie by spreading tomato relish on two slices of bread. Stack these slices with haloumi, sliced mushrooms, ham, baby spinach and grated mozzarella. |
| 6 | Toast the sandwich under the oven grill until Mozzarella begins to melt. Serve hot. |
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