Central European Stuffed Mushrooms with Spinach

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

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


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




About Charlotte J

Graduate, journalist, blogger and follower of all things media.