8 medium portobello mushrooms (around 50g each)
400g cherry or baby plum tomatoes
1 tsp oil
For the rarebit mix:
80g mature Lancashire cheese, finely crumbled or grated
2 tbsp stout or semi-skimmed milk
2 tsp English mustard
1 small red onion, finely chopped
4 x 50g slices sourdough or gluten-free bread
50g rocket or dark leaves
View an easy to print version
Portobello Mushroom Rarebit with Oven-Baked Tomatoes
This is a delicious breakfast for both Fast Days and Plenty Days and the rarebit mix keeps in the fridge in a covered container for up to two days, so you can use it on anything else you fancy. It’s great directly on toast or on top of a pre-cooked fillet of smoked fish, like haddock, finished off under the grill.
Preparation time: 5 minutes
Cooking time: 14–18 minutes
1. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6. Wipe the mushrooms and remove very woody stalks. Halve the cherry tomatoes and place cut side up in an ovenproof dish, then put the mushrooms on top, gill-side up. Brush with a little oil and bake till the mushrooms have just softened (the biggest mushrooms may take a little longer), around 8–10 minutes.
2. Meanwhile, prepare the rarebit mix. Beat the eggs with a fork in a small bowl. Add the cheese followed by the stout/milk, mustard and onion and mix well. Season well.
3. Spoon the egg mixture on top of the mushrooms (if they’ve released a lot of liquid, pour this off the baking tray first). Place back in the oven for 6–8 minutes, until the cheese mixture puffs up and browns, but don’t let it burn.
4. Toast the bread and serve the mushrooms on top, garnished with the salad leaves.
VARIATION: You could use pesto instead of mustard (1 tsp of shop-bought pesto is around 23 calories, depending on brand).
PLENTY DAY SUGGESTIONS: Serve with extra toast, or add 25g of cooked ham to the rarebit mix.