Cheesy Mushroom Rarebit with Toasted Sourdough Bread
Here’s a delicious vegetarian dinner that takes just 30 minutes from start to finish. Big field mushrooms are roasted until tender, cloaked with a cheesy mustard sauce, then served hot and bubbling on toasted ciabatta bread. Serve with a peppery rocket salad dressed with a squeeze of lemon juice.
- 8 large mushrooms
- 60 ml olive oil
- 250 ml milk
- 36 g (1 sachet) Knorr cheese, mushroom & garlic pasta sauce
- 1/2 cup cheddar, grated
- 5 ml Dijon mustard
- 2.5 ml Robertsons black pepper, to taste
- 4 slices ciabatta bread
- fresh rocket, to serve
- the juice of 1 lemon, to serve
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