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Portobello Mushrooms with Welsh Rarebit

Welsh rarebit is a traditional British comfort food, usually served on toast for breakfast or tea. Here we've used the creamy, cheesy rarebit as a filling for portobello mushrooms to delicious effect. It's important to choose mushrooms that are cupped rather than flat so the filling is enclosed by the sides of the mushroom. You can also use smaller mushrooms for hors d'oeuvres. The rarebit is very rich, so a little goes a long way.

2 Servings



portobello mushroom caps (about 3 ounces each, stems and gills removed)

olive oil

1 cup

mature sharp cheddar cheese (grated)

1 Tbsp

unbleached all-purpose flour

1 Tbsp

ale or beer


egg yolk

1 tsp

Worcestershire sauce

¼ tsp

dry Colemans English mustard (or 1/2 teaspoon Dijon mustard)

Pimenton or paprika

4 oz

Earthbound Farm Organic Mixed Baby Greens


Position a rack in the middle of the oven, and preheat to 350 degrees F.

Lightly brush the exterior of the mushroom caps with olive oil so they don't stick to the pan. Place the mushrooms on a rimmed baking tray.

In a medium-size bowl, combine the toss the cheddar with the flour. Add the ale, egg yolk, Worcestershire sauce, and mustard, and stir to blend. The mixture will be thick. Divide between the 2 mushroom caps, spreading evenly. Sprinkle each with a pinch of pimenton for color.

Bake until the cheese has puffed and turned golden brown, about 20 minutes. Serve the mushrooms hot or warm on a bed of mixed baby greens.


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