The large, flat, wild or cultivated mushrooms are excellent in this recipe, but use fresh ceps instead for perfection

Source: "Russian, German and Polish Cooking" pg. 106

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Name: Stuffed Mushrooms with Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: German
Ingredients: 12 Large flat mushrooms; 1 Lb small young spinach leaves, well washed; 3 rindless bacon rashers, cut into 5mm dice; 1 onion, finely chopped; 2 egg yolks, beaten; 3/4 cup fresh breadcrumbs; 1 tsp chopped fresh marjoram; 3 Tbsp olive or vegetable oil; 1 cup feta cheese, crumbled; salt and freshly ground black pepper

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INGREDIENTS

12 Large flat mushrooms
1 Lb small young spinach leaves, well washed
3 rindless bacon rashers, cut into 5mm dice
1 onion, finely chopped
2 egg yolks, beaten
3/4 cup fresh breadcrumbs
1 tsp chopped fresh marjoram
3 Tbsp olive or vegetable oil
1 cup feta cheese, crumbled
salt and freshly ground black pepper

INSTRUCTIONS

Peel the mushrooms only if necessary. Remove the stalks and chop them finely. Blanch the spinach by dropping into a pan of boiling water for 1-2 minutes, then plunge into cold water. Squeeze the spinach in kitchen paper, drying it thoroughly to prevent the filling being watery, then chop.

Dry fry the bacon rashers and chopped onion together in a pan until golden brown, then add the mushroom stalks. Remove from the heat. Stir in the spinach, egg yolks, breadcrumbs and marjoram and season to taste.

Place the mushrooms on a baking sheet and brush with a little oil.

Place heaped tablespoons of the spinach mixture on to the mushroom caps. Sprinkle over the cheese and cook the mushrooms under a preheated grill for about 10 minutes, or until golden brown.

NOTES

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Stuffed Mushrooms with Spinach

12 Large flat mushrooms
1 Lb small young spinach leaves, well washed
3 rindless bacon rashers, cut into 5mm dice
1 onion, finely chopped
2 egg yolks, beaten
3/4 cup fresh breadcrumbs
1 tsp chopped fresh marjoram
3 Tbsp olive or vegetable oil
1 cup feta cheese, crumbled
 salt and freshly ground black pepper

Peel the mushrooms only if necessary. Remove the stalks and chop them finely.  Blanch the spinach by dropping into a pan of boiling water for 1-2 minutes, then plunge into cold water. Squeeze the spinach in kitchen paper, drying it thoroughly to prevent the filling being watery, then chop.

Place the mushrooms on a baking sheet and brush with a little oil. 
Place heaped tablespoons of the spinach mixture on to the mushroom caps. Sprinkle over the cheese and cook the mushrooms under a preheated grill for about 10 minutes, or until golden brown.

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 6 Servings

Calories: 85
Calories from Fat: 36 (42%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 490.2mg		17 %
Potassium 31mg		1 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 9.6g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 85

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