This is the first of my experiments with Marmite Butter. These mushrooms would make a great starter and are very easy to do. For a vegan version* make up the Marmite butter using margarine instead of butter.
*Some vegans do not eat yeast in which case this recipe would not be suitable.
Ingredients
4 Portobello mushrooms
4 heaped tbsp fresh bread crumbs
4 tsp fresh thyme leaves
2 shallots or 1/2 medium onion, finely chopped
4 heaped tsp Marmite Butter
Butter and olive oil for frying
Olive oil or flavoured oil to drizzle
Fresh parsley to scatter
Method
*Some vegans do not eat yeast in which case this recipe would not be suitable.
Ingredients
4 Portobello mushrooms
4 heaped tbsp fresh bread crumbs
4 tsp fresh thyme leaves
2 shallots or 1/2 medium onion, finely chopped
4 heaped tsp Marmite Butter
Butter and olive oil for frying
Olive oil or flavoured oil to drizzle
Fresh parsley to scatter
Method
- Heat the oven to 180C.
- Remove the mushroom stalks and chop finely
- Gently fry the shallots/onions in butter and olive oil until softened.
- Add the chopped mushroom stalks and cook for a few more minutes.
- Add the breadcrumbs and thyme and mix well.
- Put the mushroom on a non-stick baking tray and add 1 heaped tsp of Marmite butter to each one.
- Distribute the onion crumb mixture between the mushrooms and pack down on top of the marmite butter.
- Drizzle with olive oil and bake for 20 minutes.
- Serve with more olive oil or flavoured oil** drizzled over and fresh parsley scattered.
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