Welsh Rarebit Portobello Mushrooms with Roasted New Potatoes
Nutrition per serving
| Calories | 527 kcal |
| Protein | 14.9 g |
| Carbs | 42.3 g |
| Fats | 35.7 g |
| Saturated Fat | 8.6 g |
| Monounsaturated Fat | 22.1 g |
| Polyunsaturated Fat | 3.5 g |
| Sugars | 6.8 g |
| Fiber | 6.4 g |
| Sodium | 754 mg |
Ingredients
| New Potatoes | |
| Paprika | |
| mushrooms, portabella | |
| Garlic | |
| Cheddar Cheese | |
| Parsley | |
| Cornstarch (Corn flour) | |
| Dijon Mustard (Whole Grain) | |
| Soy Sauce (tamari) | |
| Arugula (Rocket) | |
| Olive Oil | |
| Greek Yogurt (whole milk) |
Preparations
1. Preheat oven to 220 C (430F).
1. Preheat oven to 220 C (430F).
2. Remove stems from mushrooms and finely chop stems.
3. Finely chop garlic.
4. Slice potatoes in half.
5. Grate cheese.
Cooking instructions
1 Place the potatoes onto the baking tray and drizzle with a tablespoon of olive oil. Sprinkle over the paprika, salt and pepper and shake the tray to combine and coat the potatoes.
1 Place the potatoes onto the baking tray and drizzle with a tablespoon of olive oil. Sprinkle over the paprika, salt and pepper and shake the tray to combine and coat the potatoes.
2. Place in the oven and roast for about 20-25 minutes until golden brown and tender.
3. In a small bowl, combine the garlic, parsley and cheese.
4. Place the mushrooms cap side up on another baking tray and roast in oven for about 8 minutes. Remove from oven, drain excess liquid and set aside.
5. Meanwhile, heat a tablespoon of oil in a frying pan over medium-high heat. Add the chopped stems and fry for about 2 minutes until golden. Add the garlic and cook for a further minute.
6. Add the flour, combine well and cook for 1 minute. Season with a pinch of salt.
7. Remove from heat and add the cheese mixture to pan with the Greek yoghurt, mustard, soy sauce and a large pinch of black pepper.
8. Lower heat, return the pan and combine mixture until cheese melts.
9. Equally divide the mixture between the mushrooms and cook under the grill until golden brown and cheese bubbly.
10. Serve with the potatoes and rocket with a sprinkle of parsley over the top.