Marmitey Spinach Mushrooms

"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."
 
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Ready In:
30mins
Ingredients:
6
Serves:
2-4
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ingredients

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directions

  • 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!

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RECIPE SUBMITTED BY

I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London. I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too! I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food! I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them! <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly. As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too. If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
 
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