Marmitey Spinach Mushrooms

1. 1

   Pre-heat your oven to 375F/190C/Gas 6.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Spoon the spinach mixture into the mushroom caps and sprinkle the remaining cheese on top, grill until the cheese bubbles and starts to brown.

7. 7

   Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.