1/2 Photos of Wicklewood's Welsh Mushrooms
This recipe is very rich and very very addictive and a brilliant alterative to the usual stuffed mushrooms or Welsh rarebit and if you use mustard such as Tracklement it is completely gluten free. To save time and if you have any to hand you could always skip the caramelised onion stage and use an onion jam instead such as #170996…
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- 1Heat half the oil in a pan and gently cook the onions over a low heat for 40-45 mins stirring frequently until they are soft and caramelised.
- 2Preheat the oven to 180c.
- 3Removes the stalks from the mushrooms and chop them finely,.
- 4Trim and peel the mushrooms and place them in a baking dish sprinkle the chopped stalks into the centre of the prepared mushrooms, season well.
- 5Mix together the garlic with the remaining oil.
- 6Brush the mushrooms with the garlic oil and top with a dot of butter.
- 7Bake in the preheated oven for 10-12 mins.
- 8Meanwhile, mix the cheese, egg and mustard together in a bowl.
- 9Remove the mushrooms from the oven and preheat the grill to its highest setting.
- 10Divide 2/3 of the onions between the mushrooms.
- 11Spoon the rarebit mixture over the onions and top with the remaining onions.
- 12Place the mushrooms under the hot grill until the cheese bubbles and turns golden brown.
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Nutritional Facts for Wicklewood's Welsh Mushrooms
Serving Size: 1 (154 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 553.2
- Calories from Fat 481
- Total Fat 53.5 g
- Saturated Fat 17.5 g
- Cholesterol 106.4 mg
- Sodium 336.2 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 1.0 g
- Sugars 2.6 g
- Protein 13.0 g
The following items or measurements are not included:
coarse grain mustard