These Welsh rarebit muffins make a filling breakfast or a light meatless dinner.
Light And Easy
Here’s a recipe you can use for any meal!
It makes a rather hearty breakfast. It’s also excellent for a brunch and finally, it fills the bill for a light supper.
Another great thing is that it is meatless, so if you are eating less meat, you will find that this is just as filling. The base is portabello mushroom caps and they have been a great substitute for meat for a long time. And if you’re feeding vegetarians? Again, it’s perfect! To make it vegan, you would have to find a vegan cheese that melts, so if you can find one, voila! It’s also vegan!
The Bread Base
I used whole-grain English muffins for this. However, the possibilities are endless.
If you have a nice Artisan bread, use a slice of that. Sourdough works well too. I toasted my English muffins so they’d be a bit crunchy and if you do use English muffins, I’d advise toasting them because it brings out some flavor. But the toasting isn’t necessary with a peasant or Artisan bread. The bread will absorb some of the liquid so use your best judgement as to how to “prepare” it. You don’t want the base to get too soggy.
Prep And Cheese
This can be prepared ahead of time, so it’s one of those meals that’s good if you are pressed for time. Preparing ahead is also a boon if you are planning to make this for a breakfast or brunch. Then it just amounts to an assembly job. However, I’d leave making the Welsh rarebit until you actually plan to “cook” them.
This meal is best made with a nice sharp and strong cheddar since everything else is rather mild in flavor. Traditional Welsh rarebit is made with very sharp cheddar cheese, so it’s traditional. Any melting cheese can be substituted to your taste, but I’d stay away from cheeses that string–like mozzarella–because the rarebit flavorings probably wouldn’t taste so good with it. But mozzarella is absolutely fine if you don’t make the cheese mixture and just use a nice thick hunk of it on top!
Open-Faced Welsh Rarebit Muffins
- 4 portabello mushroom caps
- 1/4 cup butter
- 1 large tomato sliced in 1/4-inch slices
- 2 whole-grain English muffins toasted
- 4 oz shredded sharp cheddar cheese
- 2 eggs
- 1 tsp dijon mustard
- 1/4 tsp Worcestershire sauce
- In a medium bowl, beat the eggs. Whisk in the mustard and Worcestershire sauce. Stir in the cheese and set aside.
- Lay the toasted English muffin halves on a baking sheet.
- Melt butter over medium heat in a large skillet. Place mushrooms in the pan cap side down. Swirl each mushroom cap so they are nicely coated with the butter. Saute on each side about 1 minute, or until the juice just begins to run out of the mushrooms; remove from pan and place a mushroom cap in each toasted muffin half.
- In the same pan, fry the tomato slices on each side, just until they are hot. Place a slice of tomato on each mushroom cap.
- Set broiler to high heat.
- Divide the cheese mixture equally over each mushroom. Place in the broiler and cook for about 5 minutes or until the cheese is melted and bubbly and just begins to brown.
*Adapted from Mary BerryYum