Stuffed Mushrooms

By Drum Digital
08 October 2014

The perfect way to get picky eaters to eat veggies like mushroom, is to jazz it up like in this recipe!

You'll need:

6 large flat mushrooms

100g baby spinach leaves, shredded

37ml (2½ tbsp) olive oil

50g rindless streaky bacon, chopped

1 small onion, finely chopped

1 egg yolk, beaten

30ml (2 tbsp) breadcrumbs

2ml (½ tsp) origanum (preferably fresh)

Salt and freshly ground black pepper

75g feta cheese, crumbled

Preheat the oven grill. Wipe the mushrooms and remove the stalks. Finely chop the stalks. Blanch the spinach for 1 - 2 mins in boiling water. Immediately immerse in cold water and drain well. Heat 15ml (1 tbsp) of the olive oil and fry the bacon and onion until browned. Remove from the heat and stir in the chopped mushroom stalks, spinach, egg yolk, breadcrumbs and oreganum. Season with salt and pepper. Brush the mushrooms with the rest of the olive oil and spoon the mixture onto them. Crumble the feta cheese over the mushrooms and grill for 3 - 5 mins or until golden brown

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