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Golden seared halloumi cheese and caramelized mushrooms in garlic butter sauce in cast iron skillet

Garlic Mushroom & Halloumi Skillet

Golden-crusted halloumi meets caramelized mushrooms in this rich, satisfying vegetarian skillet that delivers serious protein without the meat. Each bite combines squeaky, salty cheese with umami-packed mushrooms and aromatic garlic in a quick balsamic pan sauce. Ready in just 30 minutes, this is weeknight vegetarian cooking at its finest.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 523
Ingredients Method Notes

Ingredients
  

For the Halloumi
  • 500 g halloumi cheese sliced 1cm thick
  • 30 ml olive oil
For the Mushrooms
  • 450 g mixed mushrooms cremini, shiitake, oyster, sliced
  • 30 ml olive oil
  • 2.5 g fine sea salt
  • 2 g freshly ground black pepper
For the Garlic Sauce
  • 40 g unsalted butter
  • 8 garlic cloves thinly sliced
  • 30 ml balsamic vinegar
  • 10 g fresh thyme leaves
  • 3 g red pepper flakes
  • 2.5 g fine sea salt
  • 2 g freshly ground black pepper
For Garnish
  • 30 g fresh parsley chopped

Method
 

Sear the Mushrooms
  1. Heat 30ml olive oil in a large skillet over high heat until shimmering. Add the 450g sliced mushrooms in a single layer without crowding the pan. Let them cook undisturbed for 4 minutes until a deep golden-brown crust forms on the bottom. Stir and continue cooking for another 3 minutes until golden all over. Season with 2.5g salt and 2g black pepper, then transfer to a plate.
Cook the Halloumi
  1. Add the remaining 30ml olive oil to the same skillet and reduce heat to medium-high. Arrange the 500g halloumi slices in a single layer. Cook for 2 minutes per side without moving until each side develops a deeply golden, crispy crust. Transfer to the plate with the mushrooms.
Make the Garlic Sauce
  1. Reduce heat to medium and add 40g butter to the pan. Once melted, add the 8 sliced garlic cloves and cook for 1 minute, stirring constantly, until fragrant and just golden but not burned.
Build the Pan Sauce
  1. Add 30ml balsamic vinegar, 10g thyme leaves, and 3g red pepper flakes to the garlic butter. Let the mixture simmer for 30 seconds, swirling the pan to combine the flavors and slightly reduce the sauce.
Combine and Serve
  1. Return the mushrooms and halloumi to the skillet. Toss gently to coat everything with the garlic-balsamic sauce, being careful not to break up the halloumi slices. Garnish with 30g chopped fresh parsley and serve immediately while the halloumi is still hot and tender.

Notes

  • Halloumi's high melting point makes it perfect for pan-frying—it develops a beautiful golden crust while staying firm inside, creating a satisfying squeaky texture
  • Resist the urge to move the mushrooms during the first sear—they need uninterrupted contact with the hot pan to develop that rich, caramelized crust
  • Use good quality balsamic vinegar if possible, as it adds crucial depth and sweetness that balances the salty halloumi
  • Serve this dish immediately—halloumi becomes rubbery and less appealing as it cools, so have everything ready before you start cooking
  • Try serving over crusty bread, polenta, or alongside a simple arugula salad to complete the meal