Portobello Mushroom Rarebit

Portobello Mushroom Rarebit
Portobello Mushroom Rarebit
Serves 4
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  1. 4 large flat mushrooms, stems removed
  2. olive oil, for brushing
  3. 25g butter
  4. 1 medium onion, chopped
  5. 1 tbsp plain flour
  6. 75ml Black Tor Brewery porter or othe stout
  7. 140g vegetarian mature cheddar, grated
  8. 1 tsp English mustard
  9. 2 eggs, beaten
  1. Brush the mushrooms generously all over with oil.
  2. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven.
  3. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent.
  4. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted.
  5. Add the eggs and stir constantly until the mixture thickens, about 5 mins, but don’t overcook or you’ll end up with scrambled eggs.
  6. Spoon the rarebit mix into the mushroom caps and set aside.
  7. Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden.
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