Portobello Mushroom Rarebit for Yogurt Week

This year Yogurt Week is 19th - 25th May and will be a celebration of all things yogurt. I have a delicious recipe for Portobello Mushroom Rarebit to share, which has the addition of natural Greek-style yogurt, but first I wanted to mention a few facts about yogurt.

• Yogurt is a delicious, natural food that has been enjoyed for thousands of years
• It is generally agreed that yogurt was discovered accidentally as a result of milk being being stored by primitive methods in warm climates
• It's easy to make your own yogurt, with just milk and a fermenting agent - live bacteria.
• The proteins in yogurt contain the nine essential amino acids that our bodies need to obtain through food every day
• There are so many ways you can enjoy yogurt – it is versatile, convenient and a great food staple for all the family
• Yogurt can be used as an alternative to cream, sour cream and butter in cooking
• Yogurt contains a range of nutrients important in a balanced diet and a healthy lifestyle
• Yogurt is a source of protein, calcium and vitamin B2. So for every calorie it provides a range of necessary nutrients
• For those people who have difficulty digesting lactose, the live cultures in yogurt improve the digestion of lactose
• It is believed that yogurt has been used as a skin cleanser or moisturiser since 2000 BC

All facts obtained from www.loveyogurt.org, who can also be found on Twitter at @loveyogurtuk , and on Facebook here. Follow all the Yogurt Week recipes and news using the hashtag #yogurtweek

This recipe is a healthier variation of a traditional Welsh Rarebit, using a large Portobello mushroom instead of a slice of bread. Some recipes add ale and some may include cream, instead I have used Greek-style yogurt and some caramelised onion chutney, with the total calories in each mushroom only a little over 150.

Portobello Mushroom Rarebit - serves 4 as a starter or 2 as a main course

4 large Portobello mushrooms
salt & pepper
1 Egg
50g Natural Greek-style yogurt
100g Mature cheddar cheese, grated
1 tsp Worcestershire sauce
1 tbsp Caramelised onion chutney (or your favourite chutney)
Chopped parsley to garnish

• Preheat the oven to 180C
• Place the mushrooms on a baking tray and season with salt & pepper
• Bake in the oven for approx 20 minutes, until the juices start to come out
• In the meantime beat the egg and yogurt together
• Stir in the cheese, Worcestershire sauce and chutney and mix well
• Remove the mushrooms from the oven and pat dry with kitchen paper
• Divide the topping between the mushrooms
• Place under a hot grill for approx 5 minutes, until bubbling and lightly browned
• Serve immediately

 

I have been compensated for sharing my recipe for Yogurt Week