Rarebit-stuffed mushrooms with pickle dressing

Rarebit mushrooms with pickle dressing

Name: Rarebit mushrooms with pickle dressing
Total time: 20 min
Yield: Serves 4 as a starter
Ingredients: 8 large flat mushrooms, stalks trimmed; olive oil, for brushing; 200g cheddar, grated; 3 tbsp soft cheese; 1 tsp Dijon mustard; a dash Worcestershire sauce; rocket, to serve; 1 tbsp red wine vinegar; 3 tbsp olive oil; chopped to make 1 tbsp pickled onions; chopped to make 1 tbsp pickled cornichons; 1 red chilli, finely chopped; chopped to make 1 tbsp flat-leaf parsley

Preparation and cooking time
- Total time20 mins
Easy
Serves 4 as a starter

Ingredients

8 large flat mushrooms, stalks trimmed
olive oil, for brushing
200g cheddar, grated
3 tbsp soft cheese
1 tsp Dijon mustard
a dash Worcestershire sauce
rocket, to serve

DRESSING

1 tbsp red wine vinegar
3 tbsp olive oil
chopped to make 1 tbsp pickled onions
chopped to make 1 tbsp pickled cornichons
1 red chilli, finely chopped
chopped to make 1 tbsp flat-leaf parsley

Method

STEP 1
Heat the grill to high. Line a baking tray with foil. Brush the mushrooms all over with oil and season. Grill, turning, for 6-8 minutes or until they are just tender.
STEP 2
Meanwhile, mash together the cheeses, mustard and worcestershire sauce, and season. Spoon into the mushroom cavities, then continue to grill until the fillings are golden and bubbling.
STEP 3
Whisk together the vinegar and oil, then mix in the other dressing ingredients. Serve the mushrooms with the dressing spooned over, and the rocket alongside.