Mushrooms Stuffed with Spinach |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 large mushrooms | 1 lb spinach | 2 rashers of bacon, diced |
| 1 small onion, finely chopped | 2 egg yolks | 1/2 tsp marjoram |
| 1/2 cup grated gruyere cheese | ||
| 1 | Wipe the mushrooms clean and cut off the end of the stalk if it conatins dirt. Pull the stalks apart from the caps and chop the stalks finely. |
| 2 | Clean the spinach and blanch it in boiling salt water for 5 minutes. Remove, squeeze dry, and chop. |
| 3 | Fry the bacon in a pan till well done but not crisp. Add the onion and fry till almost golden, stirring occasionally. Add the chopped mushroom stalks and fry for a few more minutes. Mix in the spinach and marjoram. Mix in the egg yolks. Add some bread crumbs if the mixture needs thickining. Season with salt and freshly ground black pepper. Fill the mushrooms with the stuffing, cover with greated cheese, and broil under the grill of your oven for 10 minutes, or till the cheese is bubbly and golden. |