This makes an ideal starter because you can easily prepare the mushrooms and just finish off under the grill to serve to your guests. Alternatively, they make a great lunchtime or supper snack for the peckish among you. Also, this dish makes a great vegetarian dish if you omit the bacon and perhaps include some chopped chestnuts or meat substitute if you so desire.
Stuffed Mushrooms
Ingredients (serves 6)
12 large flat mushrooms (such as portobello)
450g / 1lb small young spinach leaves
3 rindless bacon rashers diced
1 white onion finely chopped
2 egg yolks beaten
40g / 1 1/2 oz fresh breadcrumbs
1 tsp chopped fresh marjoram
3 tbsp olive oil
115g feta cheese crumbled
Salt and pepper
Instructions
Clean the mushrooms, remove and chop the stalks fineley
Grease a baking tray, brush mushrooms with oil and place on baking tray
Gently heat the spinach in a dry pan until wilted
Remove spinach from the pan and dry in kitchen paper, then chop finely
Fry the bacon and onion until golden brown and then add the mushroom stalks
Remove from the heat and place in cold bowl
Stir in spinach, breadcrumbs and marjoram
When adequately cool (so the eggs do not scramble), add the egg yolks
Season to taste
Fill the mushrooms with the stuffing
Top the mushrooms with the crumbled feta
Grill the mushrooms for 10 minutes or until golden brown
Serve!
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