Crispy Stuffed Marmite Mushrooms With Parmesan
A classic Italian starter with a British twist! Stuffed mushrooms with Marmite make a delicious start to any meal, especially for those Marmite lovers in your life! Marmite mushrooms are easy to make and baked in less than 30 minutes.
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Servings: 6
Calories: 216kcal
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
For 'Prep Ahead Tips,' and 'Mastering This Recipe' guidance, visit the full recipe post!
- 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.
Nutrition Estimate
Calories: 216kcal | Carbohydrates: 11g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 734mg | Potassium: 552mg | Fiber: 2g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg