Stuffed mushroom rarebit with herb oil Recipe

Stuffed mushroom rarebit with herb oil Recipe

  • 2 Portobello mushrooms
  • 1 tbsp fresh thyme leaves
  • 1 garlic clove, chopped
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 garlic clove, chopped
  • ½ onion, chopped
  • 1 carrot, peeled and chopped
  • 100g/3½oz kale, chopped
  • 100g/3½oz Puy lentils, cooked
  • salt and freshly ground black pepper
  • 100ml/3½fl oz double cream
  • 75g/2¾oz cheddar cheese
  • 2 free-range egg yolks
  • salt and freshly ground black pepper
  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the baked mushrooms, place the mushrooms onto a baking sheet. Sprinkle over the thyme and garlic, drizzle with oil and season with salt and freshly ground black pepper.
  3. Transfer to the oven and bake for 15 minutes.
  4. For the filling, heat the oil in a pan and fry the garlic, onion, carrot and kale over a low heat until soft. Add the lentils, season with salt and freshly ground black pepper and mix well.
  5. Preheat the grill to its highest setting.
  6. For the rarebit topping, warm the cream in a small saucepan and stir in the cheese. Remove from the heat, stir well and leave to cool slightly.
  7. Stir in the egg yolks and season with salt and freshly ground black pepper.
  8. Fill the mushrooms with the filling mixture then top with the rarebit topping and place under the grill until bubbling and golden-brown.
  9. To serve, place the mushrooms onto a serving plate.
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