Whitland Welsh Rarebit Stuffed Mushrooms
Whitland Welsh Rarebit Stuffed Mushrooms are a delicious and savory appetizer that combines the rich flavors of Welsh rarebit with the earthy taste of mushrooms. This recipe is a perfect addition to any gathering or as a starter for a special meal.
Ingredients
- 6 large portobello mushrooms
- 1 cup grated cheddar cheese
- 1/4 cup beer
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 2 green onions, finely chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the mushrooms and finely chop them.
- In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, beer, Worcestershire sauce, Dijon mustard, and paprika. Cook until the mixture thickens.
- Stir in the grated cheddar cheese until melted and smooth.
- Season with salt and pepper, then remove from heat and stir in the chopped mushroom stems and green onions.
- Spoon the cheese mixture into the mushroom caps and place them on a baking sheet.
- Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve the stuffed mushrooms hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 8g
- Protein
- 6g
- Fat
- 10g
Supplies
Baking sheet Saucepan Whisk Baking dish
Tools
Oven Stovetop
Serving suggestions
Serve the Whitland Welsh Rarebit Stuffed Mushrooms as a delightful appetizer before a main course, or as part of a selection of hors d'oeuvres for a party.
Tips & tricks
For an extra kick of flavor, sprinkle some chopped fresh parsley on top of the stuffed mushrooms before serving.
Cost
$12