Marmitey Spinach Mushrooms
Source of Recipe
the web
List of Ingredients
4 large portabello mushrooms
1 medium onions, 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!)
Recipe
Pre-heat your oven to 375F/190C/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 occassionally (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!
Serves 2-4.
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