Introduction

These Grilled Welsh Rarebit-Stuffed Portobello Mushrooms are packed with a rich, cheesy, flavorful filling and grilled on the Arteflame until bubbling and golden. This recipe transforms hearty portobellos into the perfect savory treat with deep umami flavors and crispy, golden cheese on top. With the Arteflame grill’s flat cooktop, the heat is evenly distributed, so you get perfectly cooked mushrooms every time without burning. Let’s get grilling!

Ingredients

• 4 large Portobello mushrooms
• 2 tbsp butter, melted
• 1 cup sharp cheddar cheese, shredded
• 1 tbsp whole-grain mustard
• 1 tbsp Worcestershire sauce
• 1/4 cup dark beer (such as stout)
• 1 egg yolk
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp chopped fresh chives (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins, place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins and light them.
3. Allow the fire to burn for about 20 minutes until the flat cooktop is evenly heated and ready for grilling.

Step 2: Prepare the Mushrooms

1. Remove the stems from the Portobello mushrooms and use a spoon to gently scrape out some of the gills to create more space for the filling.
2. Brush both sides of the mushrooms with melted butter and season with a little salt and pepper.

Step 3: Make the Welsh Rarebit Mixture

1. In a bowl, mix the shredded cheddar cheese, mustard, Worcestershire sauce, dark beer, egg yolk, smoked paprika, and a pinch of salt and pepper.
2. Stir until well combined.

Step 4: Grill the Mushrooms

1. Place the mushrooms, cap-side down, on the Arteflame flat cooktop near the outer edge where the heat is moderate.
2. Grill for 5 minutes until they soften slightly.

Step 5: Stuff and Grill Until Golden

1. Spoon the Welsh rarebit mixture into each mushroom cap.
2. Move the mushrooms closer to the center of the cooktop where it’s hotter.
3. Grill for another 6-8 minutes until the cheese mixture is bubbling and golden brown.

Step 6: Serve and Enjoy

1. Remove the mushrooms from the grill and garnish with fresh chives.
2. Serve hot and enjoy the rich, cheesy goodness!

Tips

• Use extra-sharp cheddar for a deeper flavor in the Welsh rarebit mixture.
• If you like a crispier top, let the mushrooms sit on a hotter zone of the flat cooktop for an extra minute.
• For even more depth, add a pinch of cayenne for subtle heat.
• Make sure not to overcook the mushrooms; you want them tender but not mushy.

Variations

1. Spicy Welsh Rarebit: Add 1 tsp of hot sauce and a pinch of red pepper flakes to the cheese mixture.
2. Bacon-Wrapped Portobello: Wrap each mushroom with a strip of thinly sliced bacon before grilling.
3. Garlic & Herb: Stir 1 tbsp of minced garlic and fresh parsley into the cheese mix.
4. Blue Cheese Upgrade: Replace half the cheddar with crumbled blue cheese for a sharper taste.
5. Vegan Option: Use a plant-based cheese substitute and an egg replacer.

Conclusion

Grilled Welsh Rarebit-Stuffed Portobello Mushrooms are a rich, cheesy delight that is easy to make on the Arteflame grill. Perfectly grilled for a crispy, golden topping and juicy, tender mushroom, this recipe is a show-stopper. Fire up your Arteflame and enjoy grilling the best stuffed mushrooms!

Best Pairings

• Beer: A dark stout or porter enhances the deep, cheesy flavors.
• Wine: A full-bodied red like Cabernet Sauvignon pairs beautifully.
• Side: Serve with a crunchy arugula salad dressed with balsamic vinaigrette.
• Bread: Some lightly toasted sourdough makes an excellent pairing.