Portobello mushrooms on English muffins with tomatoes and fennel

In Nigel Haworth's hands, mushrooms on toast becomes a sophisticated treat
By Nigel Haworth
Portobello mushrooms on English muffins with tomatoes and fennel
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the mushrooms

  • 50 g butter, melted
  • 1 cloves garlic, crushed
  • 2 portobello mushrooms, 7cm wide, stalks trimmed

For the tomatoes

  • 20 ml olive oil
  • 50 g onions, chopped
  • 1 cloves garlic, puréed
  • 200 g plum tomatoes
  • 50 g fennel, sliced
  • 1 tsp Worcestershire sauce

For the breadcrumbs

  • 50 g soft breadcrumbs
  • 100 g garlic butter
  • 85 g mixture chopped fresh parsley, thyme and chives

To serve

  • 1 English muffins, halved and toasted
  • 1 handfuls rocket
  • olive oil, for drizzling


1. Preheat the oven to 180C/gas 4.

2. For the mushrooms: mix the melted butter and garlic together in a small bowl, then brush the mushrooms with the mixture. Season with salt and freshly ground black pepper.

3. For the tomatoes: heat the olive oil in a pan and fry the onions and garlic for 2-3 minutes, or until softened but not coloured. Add the tomatoes and fennel and cook for 5-6 minutes, or until the tomatoes start to break down and the mixture reduces and thickens. Add the Worcestershire sauce and season to taste with salt and pepper.

4. For the breadcrumbs: melt the garlic butter in a pan and stir in the breadcrumbs and chopped herbs. Season with a little salt.

5. Place the mushrooms on a baking tray and bake for 2-3 minutes. Remove from the oven, spoon over the tomato mixture and top with the flavoured breadcrumbs. Return to the oven and bake for a further 5-6 minutes, or until the breadcrumbs are golden brown and crisp.

6. To serve, place the toasted muffin halves on a serving plate and sit a stuffed mushroom on top of each. Garnish with rocket leaves and a little olive oil.

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