Marmite Mushroom Bakes

⏱ 15 mins 🍽 ['6'] 🏷 Side dish

These pastry-free Marmite Mushroom Bakes offer a deliciously crunchy texture, inspired by a popular bakery-style recipe. Sandwich thins create a satisfying casing for a savoury mushroom and Marmite filling, blended with cream cheese and chives. Ready in just 15 minutes, they make a perfect meat-free lunch or snack. Enjoy them hot or cold, perhaps with a fresh salad on the side.

Marmite Mushroom Bakes

Ingredients

  • 6 soft sliced white or brown sandwich thins
  • 200 g button mushrooms (thinly sliced)
  • 2 tsp Marmite or other yeast extract
  • 2 tbsp cold water
  • 80 g reduced-fat cream cheese
  • 2 tbsp chives or green spring onion tops (finely chopped (optional))
  • 1 medium egg (beaten)
  • low-calorie cooking spray

Method

  1. Set your oven to 180°C and prepare a large baking tray with non-stick paper.
  2. Use low-calorie spray in a frying pan, then cook the sliced mushrooms for 5-6 minutes until tender.
  3. Take the pan off the heat and mix in 2 tbsp cold water and 2 tsp Marmite, stirring until it dissolves.
  4. Combine the cream cheese and optional chives with the mushroom mix, then transfer to a dish to cool.
  5. Halve the 6 sandwich thins. Separate the cooled mushroom filling into 6 equal parts.
  6. Spoon one portion of filling onto each of 6 thin halves, keeping a 1cm border clear.
  7. Brush beaten egg around the edges, then top with the remaining thin halves. Press the centre and edges to seal, crimping with a fork. Make 6 bakes.
  8. Arrange the bakes on the tray, brush the tops with egg, and bake for about 10 minutes until golden.
  9. Transfer to a cooling rack. These can be served hot or cold, ideally hot with a crisp salad.

Nutrition (per serving)

Sodium840 mg

Recipe details

CategorySide dish
AuthorPinch of Nom