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Open-Faced Welsh Rarebit Muffins
These Welsh rarebit muffins make a filling breakfast or a light meatless dinner.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 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.