Grilled Field Mushrooms With Rarebit Filling
These cheesy stuffed mushrooms are a delightful blend of savory flavors that are perfect for a cozy night in or a gathering with loved ones. Melted cheddar cheese on top of a hearty mushroom cap filled with a flavorful mixture of bacon, shallot, garlic, and breadcrumbs - it's a bite-sized treat that will surely satisfy your taste buds. Enjoy them with a side of crusty bread and a fresh green salad for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 4 large field or portabello mushrooms , stalks removed
- dressed salad leaves , to serve
- 200g grated cheddar cheese
- 1 tsp English mustard
- 1 egg , beaten with a fork
- Worcestershire sauce and cayenne pepper
Instructions
- Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
- Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
- Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
- Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.
Yield
Serves 4
Nutrition
- Calories: 432 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.2 milligram of sodium
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