Prep 10 mins
Cook 20 mins
I LOVE Marmite. I was a Marmite baby (In England, new Mums used to get a goodie bag of free samples - which included Marmite - when they left hospital) and as a result I can eat it straight from the jar, by the spoonful! When I lived in Canada 22 years ago I managed to find Marmite in the foreign food section of my local supermarket! This recipe is loosly based and definately inspired by a recipe called "Morning Mushrooms" from The Marmite Cookbook (by Paul Hartley). I say "loosly" because I've changed a few of the ingredients and the method of cooking. Changes were made due to ingredients on hand and personal preference. But despite my love of Marmite (you either love it or hate it) I'd never have thought of adding Marmite to spinach. It's a brilliant idea. I don't add any salt or pepper because I don't think the recipe needs it, but feel free to add your seasoning of choice. Allowing two mushrooms per person, this dish can be served as a vegetarian main meal. It's good with roasties, glazed carrots and brocoli. You could serve these mushrooms with extra specially nice bread to mop up the mushroom juices and I think this would also make a good side dish; maybe with comfort food such as sausage, mash and grilled tomatoes. Serve one mushroom per person as a side dish.
- 4 large portabella mushrooms
- 1 medium onion, finely copped (I use an Alligator onion cutter)
- 250 g frozen chopped spinach
- 100 g cheddar cheese, grated
- 50 g butter
- 1 -2 teaspoon marmite, to taste (I use 2 tsps!)
- Pre-heat your oven to 375°F/190°C/Gas 6.
- Wipe the mushrooms with a damp cloth and trim stalks down to the gills; if the stalks look edible, chop them finely and set aside for a later step.
- Rub a small amount of the butter over the bottom of a baking dish and arrange the mushrooms side by side in the dish, gill side up; cut half of the remaining butter into 4 slices and place a slice of butter inside each mushroom; bake in the oven for 15 minutes, basting with juices occasionally (NB I have a fan oven which cooks quicker than some): the mushrooms will shrink a bit and go darker as they are absorbing the butter/making juices.
- Whilst the mushrooms are cooking melt the remainder of the butter in a large lidded frying pan and saute the chopped onion until it starts to go transparent (this will only take a couple of minutes), add the chopped mushroom stalks if using, then add 1 tsp Marmite and stir well.
- Add the frozen spinach, cover the pan with its lid and cook on a gentle heat for approximately 5 minutes until the spinach has warmed through; remove the pan lid, stir in 3/4 of the cheese and turn up the heat so that the cheese melts and any excess moisture cooks off- taste and add more Marmite at this stage if you wish.
- Spoon the spinach mixture into the mushroom caps and sprinkle the remaining cheese on top, grill until the cheese bubbles and starts to brown.
- Serve and enjoy!