Hobbits Spinach Stuffed Mushrooms

 12 large flat mushrooms or 24 small button mushrooms

1 lbs fresh spinach leaves

3 strips of bacon chopped small

2 egg yolks, beaten

1/4 cup breadcrumbs

1 tea. marjoram or 1/2 tea. oregano

3 table. olive or vegetable oil

1 cup feta cheese, crumbled

Salt/pepper, to taste

Clean mushrooms, remove the stalks (if they have them) and chopped the stalks finely. Blanch the spinach by dropping it into boiling water for 1-2 minutes and drain. Quickly plunge the spinach into ice cold water to stop the cooking. Squeeze the spinach free of the water with paper towels. Chop the squeezed spinach into little bits.

Fry the bacon, stalks and onions in a pan then drain well on paper towels. Remove from the heat and stir in the spinach, egg yolks, breadcrumbs and marjoram. Season to taste with salt/pepper.

Place mushrooms on baking sheet and brush with the oil. Place heaping spoonfuls of the spinach into the mushroom caps. Sprinkle the cheese over them. 

Grill on medium-high heat for 10 to 15 minutes or until the mushrooms are soft. OR bake in the oven at 350 F for 10 to 15 minutes until the mushrooms are fully cooked.

 

Source: Russian, Polish and German Cookbook