Mushroom and Caramelised Onion Rarebit

Roasted field mushrooms topped with slow-cooked caramelised onions and a rich, melted cheese rarebit mixture, then grilled until golden.

Vegetarian Appetiser Cheese Mushroom French Influence

Estimated Nutrition

Calories

456

kcal / serving

2736.2 kcal total

Carbs

5.5g

per serving

32.8 g total

Fat

43g

per serving

258.1 g total

Protein

13.1g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wholegrain Mustard

Dairy

Butter

Sprinkled over mushrooms

225

Cheddar Cheese

Mature or gruyere, grated

piece

Egg

Free-range, beaten

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

clove

Garlic

Roughly chopped

clove

Garlic

Crushed

OilsFats

Olive Oil

For caramelised onions

100

Olive Oil

For mushrooms

Vegetables

piece

Onion

Large, finely sliced

piece

Field Mushroom

Large, peeled and trimmed

Method

Place mushrooms in a baking dish, season with salt and pepper, and top with butter, garlic, and oil.

Serve one large coated mushroom on each plate.

Grill the topped mushrooms until the cheese melts, bubbles, and turns golden-brown.

Gently fry onions in oil over very low heat for 45 minutes until caramelised and golden-brown.

Remove mushrooms from the oven and top each with caramelised onions and the rarebit mixture.

Preheat the oven to 180°C and set the grill to its highest setting.

Combine cheese, mustard, garlic, and egg in a bowl and mix well.

Bake the mushrooms in the oven for 10-12 minutes until slightly softened.