Grilled field mushrooms with rarebit filling

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• 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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• gill.g

  05 April 2009

  gill.g rated and commented on this recipe

  

  Fab! I enjoyed this a lot. I used a vegetarian Worcester Sauce made by Biona - it only needs a tiny bit of this.

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• unusquodtantum

  04 August 2009

  unusquodtantum commented on this recipe

  This recipe isn't vegetarian. Worcestershire sauce has anchovies in it!

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• Helen

  26 September 2009

  Helen commented on this recipe

  This recipe was fabulous & so simple too! I simply made an omelette mix of my choice, including spinach, fetta cheese, pesto, herbs, spices, tasty cheese, spring onions chopped up finely, mustard and spooned it into the mushroom caps, then grilled. It was really tasty and such a great combination of textures. I will be making this dish again....probably quite ofen. Field mushrooms are not always available, but when they are, this will be a favourite recipe for them. Any combination omelette mix of choice would work well with this dish. A great recipe...thank you!

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• Miffy

  17 February 2010

  Miffy rated this recipe

  

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• SASS

  04 July 2010

  SASS rated and commented on this recipe

  

  I LOVED this! Very tasty but DOES need a bit of breadcrumb to hold together. Will make again.

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• Belkey

  01 September 2010

  Belkey rated and commented on this recipe

  

  Delicious. Having read the comments above I added breadcrumbs and popped the mushrooms in the oven for about five mins before filling and grilling.

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• TubbyFunster

  11 February 2011

  TubbyFunster rated and commented on this recipe

  

  I used just the yolk of the egg, really lovely.

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• crumbortwo

  19 June 2012

  crumbortwo rated and commented on this recipe

  

  Like others, used some bread crumbs so that it wasn't too runny. It made a pleasant starter. I will cook it again but as a lunchtime snack.

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• Cocktail Cate

  24 November 2012

  Cocktail Cate rated and commented on this recipe

  

  Easy recipe for an impressive dish. I added finely chopped cooked red onion and served as a dinner party starter last night - clean plates all round! Will definitely make again.

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• Marty

  17 April 2013

  Marty rated and commented on this recipe

  

  Really enjoyed this recipe, very tasty

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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

Preparation and cooking times

Ready in 20 minutes

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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