Rarebit mushrooms with pickle dressing
- Janine Ratcliffe
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Serves 4 as a starter
Easy
Total time: 20 mins
A star rating of 5 out of 5.2 ratingsRate
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Flat mushrooms topped with mustardy rarebit and served with a quick red wine vinegar dressing makes for an ideal dinner party starter. It's gluten free, too!
Gluten free
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Try our rarebit mushrooms recipe then check out our stuffed mushrooms , vegetarian starters, and more vegetarian christmas recipes.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal422
- fat35.6g
- saturates14.8g
- carbs4.8g
- sugars4.7g
- fibre3.9g
- protein18.8g
- salt1.3g
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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.
Head here for more ways with mushrooms
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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