Crispy Stuffed Marmite Mushrooms With Parmesan
A delicious starter to any meal for all those Marmite fans out there. These Marmite mushrooms are quick and easy to make and require no special skills! Perfect for parties, special meals and anytime you have a craving for Marmite!
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Cook Time:
15 MINUTES
What Makes This Recipe Great
A Quick and Easy Appetizer Recipe.
A Great Recipe for Marmite Lovers!
Ready From Preparation to Serving in 35 minutes.
The salty flavours of Marmite in this starter dish pair so well with the mushrooms and the rest of the stuffing and gives you another use for Marmite, than simply spreading on toast for breakfast!
You can serve stuffed Marmite mushrooms for special meals like Christmas or dinner parties and they’re sure to wow your friends and family and you don’t need any special cooking skills to make this impressive dish, it’s great for beginner cooks.
We use simple ingredients and minimal steps. You can also make the filling in advance and store it in the fridge. Great for prepping ahead of time.
Check Out More Marmite Recipes:
Equipment Needed:
- Sharp Knife and Chopping Board: For prepping the ingredients like the mushrooms and bacon stuffing.
- Baking Tray: Use a tray or baking sheet big enough to allow space between the mushrooms as this will give you better results. You can line the tray with baking paper/parchment paper too.
- Frying Pan: Use one large enough to comfortably fit in all the Marmite stuffing ingredients that you need to fry first.
- Slotted Spoon: This makes it easy to remove the bacon from the frying pan, while leaving all the fat still in the pan.
- Large Mixing Bowl: We use a large bowl to mix everything together before adding to the large mushrooms.
- Spoon: To transfer the filling to the mushrooms.
Ingredients:
- Portobello Mushrooms: These flat mushrooms make the base of our stuffed Marmite mushrooms. Give them a good clean and remove the stems and gills using a spoon. Ensure they are dry before cooking for the best results. We are using small Portobello mushrooms for a bite-sized starter in this recipe, but you can fill big ones too.
- Olive Oil: A little drizzle of olive oil helps the mushrooms cook better.
- Streaky Bacon: We use unsmoked bacon but you can choose smoked bacon for that extra smoky flavour.
- Red Onion: Added into the stuffing mix to provide a depth of flavour. We fry it first along with the bacon and garlic to really bring out the flavour.
- Garlic: Fresh garlic is added to the frying pan, it compliments the other flavours well.
- Parmesan: I usually choose to use Parmigiano Reggiano when using parmesan. However, you can use any Parmesan cheese you like..
- Breadcrumbs: Fresh breadcrumbs work best. Whizz up some breadcrumbs from stale bread using a food processor to save on food waste.
- Marmite: You either love it or hate it! But try it here in this mushroom starter and it’ll be sure to convert those Marmite haters out there!
- Sage: Use dried or fresh sage. If you opt for dry, use less as the flavours are more concentrated.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Portobello Mushrooms: You can use larger mushrooms for stuffing for a more robust and filling option. Mushroom types like Cremini, Chestnut Mushrooms or White Button Mushrooms can also be used.
- Streaky Bacon: Pancetta, ham, or turkey bacon are good alternatives.
- Parmesan: Grana Padano, Pecorino Romano or another hard cheese of your choice.
- Marmite: Any yeast extract spread can be used.
- Breadcrumbs: Panko breadcrumbs or Dried golden breadcrumbs can also be used.
Additions:
- Herbs: Mix in other fresh herbs like parsley or thyme for added flavour.
- Cheese: Incorporate a different cheese like mozzarella or cheddar for variation.
Step-By-Step Guide – How To Make Stuffed Marmite Mushrooms
Prep-Ahead Time Saving Tips for Marmite Mushrooms
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
15 MINUTES
Make The Stuffing Mix (Save 10 minutes): Prepare the stuffing mixture (cooked bacon, sautéed onion, garlic, mushroom stems, Marmite, sage, breadcrumbs, and half the Parmesan). Store in an airtight container in the fridge for up to 1-2 days.
Mushroom Prep (Save 5 minutes): Clean the mushrooms and remove the stems and gills. Store the cleaned mushroom caps in an airtight container in the fridge for up to 1 day. Keep the stems separately, chopped, in an airtight container for up to 1 day.
Frequently Asked Question
The mushrooms are done when they are tender and the topping is golden and crispy, usually after 10-15 minutes of baking.
Yes, you can prepare the stuffing mixture ahead of time and store it in the fridge for 1-2 days. Just fill the mushrooms and bake when ready to serve.
Yes, you can use button mushrooms or cremini mushrooms instead of Portobello. Just adjust the cooking time as needed depending on the size of the mushrooms.
Mastering This Recipe – Expert Tips
- Use Fresh Mushrooms: Choose fresh Portobello mushrooms with firm caps. Avoid mushrooms with any soft spots or blemishes, as they will affect the texture and flavour.
- Pre-Cook the Bacon Well: Make sure the bacon is crispy before adding it to the stuffing. This adds a satisfying crunch and ensures it doesn’t release too much grease into the stuffing.
- Don’t Overcrowd the Baking Tray: Arrange the mushrooms with space between them to ensure even cooking and a crispy topping.
- Adjust Baking Time for Size: If you use smaller mushrooms or larger mushrooms, adjust the baking time accordingly. Smaller mushrooms may cook faster.
Storage
Storage:
- Cooked Stuffed Marmite Mushrooms: Store leftover cooked mushrooms in an airtight container in the fridge. They can be kept for up to 1-2 days.
- Uncooked Stuffed Mushrooms: Prepare and stuff the mushrooms up to 1 day ahead. Cover with plastic wrap or store in an airtight container in the fridge until ready to bake.
Reheating:
- Reheat Cooked Mushrooms: To reheat, place the mushrooms on a baking tray and warm them in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through. This helps maintain the texture of the stuffing.
Freezing:
- Cooked Mushrooms: Freezing is not recommended for cooked stuffed mushrooms as the texture will become mushy upon defrosting.
- Uncooked Stuffed Mushrooms: You can freeze uncooked stuffed mushrooms. Place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. They can be frozen for up to 1 month. Bake from frozen, adding a few extra minutes to the cooking time.
Crispy Stuffed Marmite Mushrooms With Parmesan
Ingredients
- 250 g Small Portobello Mushrooms
- 1-2 tbsp Olive Oil
- 150 g Streaky Bacon
- 1 Small Red Onion
- 2 Cloves Garlic
- 60 g Parmesan, grated
- 50 g Breadcrumbs
- 25 g Marmite
- 1 tbsp Sage
Instructions
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.
- Clean the mushrooms and remove the gills and stems using a small spoon. Finely chop the stems and set them aside. Arrange the mushroom caps on the prepared baking tray, bottom side up.
- Chop the streaky bacon into small pieces, dice the onion and mince the garlic.
- In a medium frying pan, cook the chopped streaky bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Add the finely chopped red onion, fry until soft then add the minced garlic, and chopped mushroom stems to the pan. Sauté until softened, about 3-4 minutes.
- Stir in the Marmite and sage, mixing well to combine. Cook on a low heat for an additional 1-2 minutes.
- In a bowl, mix the cooked bacon, sautéed mixture, breadcrumbs, and half of the grated Parmesan. Season with salt and pepper to taste.
- Spoon the stuffing mixture into each mushroom cap, pressing down lightly to pack it in. Sprinkle the remaining Parmesan on top of each stuffed mushroom.
- Bake in the preheated oven for 10-15 minutes, or until the mushrooms are tender and the topping is golden and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Recipe Notes
- Clean mushrooms and remove stems and gills before stuffing. Ensure they are dry.
- Substitutions: Use pancetta or sausage instead of bacon; Grana Padano or Pecorino Romano instead of Parmesan. Panko breadcrumbs instead of regular.
- Storage: Cooked mushrooms last up to 1-2 days in the fridge. Uncooked stuffed mushrooms can be refrigerated for 1 day or frozen for 1 month.
- Flavour Variations: Add different types of cheese, or mix in thyme or rosemary for extra flavor.
