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Rarebit-stuffed mushrooms

Rarebit-stuffed mushrooms


This starter packs a satisfying savoury flavour punch

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1085kj 261kcal
  • Fat
    Med 28%
  • Saturates
    High 42%
  • Sugar
    Low 4%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 5g

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  • 6 large Co-op British chestnut mushrooms
  • 100g Co-op cocktail tomatoes on the vine
  • 60g Co-op British grated mature Cheddar
  • 2 Co-op British free range egg yolks
  • 1 tbsp stout
  • 1 tsp Co-op English mustard
  • 1 tsp Worcestershire sauce
  • ½ red chilli, deseeded and finely chopped (optional)
  • 50g Co-op wild rocket
  • Handful flat leaf parsley, chopped
  • 1 tbsp Co-op glaze with balsamic vinegar of Modena


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Wipe any dirt off the mushrooms with damp kitchen paper
  3. Remove and finely chop the mushroom stalks, then set aside
  4. Put the de-stalked mushrooms and cherry tomatoes on a baking tray
  5. Mix together the cheese, mushroom stalks, egg yolks, stout, mustard, Worcestershire sauce and half the chilli, if using
  6. Season with black pepper, then spoon into the mushrooms
  7. Scatter over the remaining chilli and bake in the oven, along with the tomatoes, for 20 mins, or until the topping is golden
  8. Serve the mushrooms and tomatoes on a bed of rocket, with the parsley scattered over and a drizzle of balsamic glaze