Grilled Mushroom Skewers with Apple Chutney

Across the Mediterranean, grilling cheese and vegetables on skewers is a summer staple. Meaty portobellos and halloumi meet a bright apple chutney for honeyed tang and a touch of chili heat.

Serves 4 · 25 min prep · 25 min cook

Estimate for one serving

• 360 cal
• 18g protein
• 26g carbs
• 22g fat
• 3g fiber

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Ingredients

• 4 large portobello mushrooms
• 8 oz cremini mushrooms
• 8 oz halloumi cheese
• 2 crisp apples
• 1 small red onion
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 tbsp chopped fresh oregano
• 1 garlic clove
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 tsp red chili flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh mint leaves
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn. Preheat a grill or grill pan to medium-high heat, about 400°F.
2. 2Wipe the portobellos and creminis clean, then cut the portobellos into thick strips and leave smaller creminis whole or halved. Cut the halloumi into 1-inch cubes.
3. 3Thread mushrooms and halloumi alternately onto the skewers, packing them snugly but not crushed. Whisk together most of the olive oil, minced garlic, oregano, salt, and pepper and brush the skewers generously on all sides.
4. 4For the chutney, dice the apples and red onion into small even pieces. Warm the remaining oil in a skillet over medium heat and cook the onion 3 minutes until softened.
5. 5Add the apples, vinegar, honey, chili flakes, and salt. Cook 8 to 10 minutes, stirring often, until the apples soften into a chunky relish and the liquid turns glossy and slightly thickened. Finish with a squeeze of lemon and set aside off heat.
6. 6Oil the grill grates lightly. Place the skewers on the hot grill and cook 3 to 4 minutes per side, turning carefully, until the mushrooms are tender with deep grill marks and the halloumi is golden and slightly crisp at the edges.
7. 7Transfer skewers to a platter. Spoon the warm apple chutney over and them, then tear mint leaves over the top for a bright finish.
8. 8Serve immediately as a shareable main with extra chutney on the side so guests can load each bite.