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Heirloom Tomato Stuffed Portobello Mushrooms with Simple Welsh Rarebit

Course Appetizer, Breakfast, Special Breakfast, Special Occasion, Sunday Brunch
Cuisine American English Fusion, English
Keyword Heirloom Tomato, Portobello Mushroom, Welsh Rarebit
Prep Time 8 minutes
Cook Time 10 minutes
Approximate Broiler Time at 500°F/260°C 4 minutes
Servings 2 people
Author David of Sunset & Sewanee

Equipment

  • saute pan
  • slicing knife
  • tablespoon
  • cutting board
  • broiler
  • broiler safe pan
  • mixing bowl

Ingredients

Mushroom/Tomato/Bread Prep

  • 2 whole portobello mushrooms, with gills removed
  • 1 tbsp shallot, minced
  • 4 tbsp melted butter, good quality
  • ⅛ tsp white pepper/salt mix
  • ½ whole heirloom tomato, thickly sliced and sautéed
  • 1 whole English muffin, split and toasted

Simple Welsh Rarebit

  • ¾ cup sharp cheddar, shredded (Traditionally good white Cheddar is used)
  • 1 whole egg
  • 1 tsp Dijon mustard
  • ¼ tsp Worcestershire sauce
  • 1 tsp chives, chopped or sliced (garnish/optional)

Side Dish Suggestions

  • 2 portions bacon/streaky bacon or grilled breakfast sausages
  • 2 portions green salad with vinaigrette
US Customary - Metric

Instructions

Preparing the Portobello Mushrooms

  • Remove the stems from the mushroom and using a spoon, gently remove all the mushroom gills by scraping down towards the center.
  • Using a sauté pan, melt the butter and sauté the minced shallots for only a minute or two.
  • Add the mushrooms to the shallots and butter, gill side up, and cook slowly over medium-low heat. The mushrooms should be soft all the way through but maintain their shape. Once cooked, remove the mushrooms and reserve.
  • Thickly slice a ripe red tomato and cook over medium heat in the same pan used for the mushrooms.

Preparing the Welsh Rarebit

  • Add the shredded sharp cheddar cheese, Dijon mustard, and one egg (per two servings) in a mixing bowl. Mix well and reserve.

Preparing and Assembling the Portobello, Tomato, and Welsh Rarebit

  • Place the cooked mushrooms on a broiler-safe pan.
  • Place the cooked tomato slices on each mushroom.
  • Top the tomato with the cheese/rarebit mixture.
  • Broil in the oven until just browned.
  • Remove the stuffed mushrooms from the broiler.
  • Toast both sides of an English Muffin or good quality bread and place on a plate.
  • Use a spatula to carefully add the stuffed mushroom onto each slice of bread and serve.