Grilled field mushrooms with rarebit filling

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olive magazine

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Recipe by olive magazine

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1. Put the mushrooms on a baking sheet, drizzle with olive oil and season. Grill, turning, until just tender.
2. Mix the cheese, mustard and egg together and season with Worcestershire sauce and cayenne pepper as per taste.
3. Fill the mushroom cavities with the cheese mix. Grill until golden and bubbling.
4. Serve each mushroom with salad.

308 kcalories, protein 16.8g, carbohydrate 1.1g, fat 26.3 g, saturated fat 12.4g, fibre 1.1g, salt 1.02 g

Latest comments and suggestions

• H

  14 November 2007

  H commented on this recipe

  A simple tasty starter. My husband loved this and I would make it again.

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• mine

  03 January 2008

  mine rated and commented on this recipe

  

  did this with the mushroom and goats cheese tartlets, for dinner so did them in the oven for 15 mins before adding the mixture. I also added some mushrooms that had been sweated in olive oil, and I substituted the chedder for Parmigiano Reggiano Cheese and put thin slivers on the top. Also added mushroom ketchup to the egg/cheese mixture. The mixture tends to just drip out of the mushrooms, next time will prob add onions to the egg mixture, maybe along with some find bread crumbs to help keep the mixture inside the mushrooms better. Would probably only do this again for breakfast/brunch as part of a cooked breakfast with maybe some beef tomatoes and venison sausages.

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• Jewels

  15 January 2008

  Jewels commented on this recipe

  A fab quick treat to go with the wine when the girls came round....even nicer with finely chopped spring onion served with humus and crudities.....

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• Mattmes

  06 February 2008

  Mattmes rated and commented on this recipe

  

  This was tasty! Mushrooms and cheese go together wonderfully! The mixture is a little loose so I served the rarebit on some toast.

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• Sarah G

  28 March 2008

  Sarah G rated and commented on this recipe

  

  A gorgeus starter, doing this again for the in-laws tomorrow!

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• tastytash

  08 April 2008

  tastytash rated and commented on this recipe

  

  I wasn't too impressed with this. I stuck to the recipe given and made them for lunch one saturday with some grilled bacon on the side. I didn't think the egg texture of the filling went very well with the mushroom. I thought the flavours and textures clashed. Also, a lot of the filling spilled over the side of the mushroom because it was quite loose. Not something I will make again. I think I'd rather stick to the simpler yet tastier mozarella or goats cheese stuffings.

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• Miss Merlot

  10 August 2008

  Miss Merlot rated and commented on this recipe

  

  Yum! Love mushrooms, love cheese, loved this quick & easy combination. Made twice in one week, whole family enjoyed so has become a family favourte.

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• TheEdda

  13 November 2008

  TheEdda commented on this recipe

  Worcestershire sauce isn't usually suitable for vegetarians -- just thought I'd mention that.

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

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

308 kcalories, protein 16.8g, carbohydrate 1.1g, fat 26.3 g, saturated fat 12.4g, fibre 1.1g, salt 1.02 g

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