If you’re having a quiet evening at home alone, or are simply craving a bite that is luxe and satisfying without being a hassle to prepare, look no further than Welsh Rarebit on Portobellos! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #getahead #fakeaway #welshrarebit #cheese

 

 

Welsh Rarebit on Portobellos

 

Ingredients

2 large Portobello mushrooms

1tbsp olive oil

2tbsp butter

2tbsp flour

½ cup warm milk

½ cup beer

1 cup grated strong Cheddar cheese

1tsp Dijon mustard

 

Method

1 Place the mushrooms, gills up, on a baking sheet. Season and drizzle with olive oil, then bake at 200°C for 15 minutes, until tender.

2 Meanwhile, in a small pot, melt the butter and stir in the flour over a medium heat. Cook for a few minutes, stirring continuously – don’t allow the roux to colour.

3 Slowly incorporate the warm milk, and then the beer – the mixture mustn’t be too wet.

4 Melt in the cheese and mustard.

5 Pour onto the mushrooms and grill until golden. Serve immediately.