- Time 25 minutes
- Makes 2
- Difficulty Easy
- 2 Portobello Mushrooms (stalks removed)
- 1 tbsp of whole grain mustard
- 1 garlic clove, crushed
- 2 eggs
- 2 slices of brioche toast
- A drizzle of Worcestershire sauce
- Fresh black pepper
- 100 g / 3 ½ oz Barber's 1833 Vintage Reserve Cheddar, finely grated
Preheat the grill to 200 - if you have a fan assisted grill even better.
Take the whole eggs and beat in a mixing bowl until all combined, season with some black pepper.
Crush the garlic and place in the mixing bowl and combine with the eggs along with the grated 1833 Vintage Reserve Cheddar, mustard and seasoning (black pepper) fold ingredients until mixed evenly.
Take a baking tray and place the portobello mushrooms and spoon the mixture into the cup of the mushroom.
Place the mushrooms under the grill for 15-18 mins or until the mushrooms and the rarebit look golden and cooked.
Whilst the mushrooms are cooking lightly toast the brioche and plate up. Drizzle the plate with Worcestershire sauce.
Take the Mushrooms from the grill and place on the Brioche toast and enjoy.