Welsh Rarebit Mushrooms
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Ingredients
- 8 large portobello mushrooms
- 150 g mature cheddar, grated
- 1 tbsp wholegrain mustard
- 40 ml whole milk
- 1 tsp plain flour
- 30 g watercress
Nutrition (per serving)
- Calories
- 210 kcal
- Protein
- 14 g
- Carbohydrate
- 5.7 g
- of which sugars
- 3.1 g
- Fat
- 14.6 g
- of which saturates
- 8.6 g
- Fibre
- 2.5 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Place the portobello mushrooms gill-side up on a baking tray and roast for 10 minutes to release some of their liquid.
- 2
Meanwhile, melt the grated mature cheddar in a small pan with the whole milk and plain flour, stirring until smooth, then stir in the wholegrain mustard.
- 3
Drain any liquid from the mushrooms, then spoon the cheese mixture generously over each one.
- 4
Return to the oven for 10 minutes until the topping is golden and bubbling.
- 5
Serve scattered with watercress.
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