Deep-Fried Mushrooms with Spinach and Bacon
recipe
Deep-Fried Mushrooms with Spinach and Bacon
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Serve as a canape or on a bed of lemony-dressed lettuce or rocket as a starter.
Ingredients
- 20-24 medium size closed cap mushrooms
- 300g fresh spinach, washed and stems removed
- 3 slices streaky bacon (smoked or unsmoked), finely chopped
- salt and black pepper
- freshly grated nutmeg
- 3 TBSP flour
- 2 eggs, lightly beaten
- 5-6 TBSP dried bread crumbs
- oil for frying
Preparation:
40
Cook Time:
20
Total Time:
60min
Directions
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- First, carefully cut out the stems from the mushroom caps so there is a dip on the underside to hold the stuffing. Discard the stems.
- Place the washed spinach in a saucepan (no need to add water) and cook until wilted, about minutes. Place the spinach between two large plates and squeeze out as much water as possible. Chop the spinach and place in a bowl.
- Fry the bacon pieces in a small frying pan or in the microwave until done but not too crispy. Mix into the spinach and season with salt, pepper and nutmeg.
- Stuff the mushroom caps with the spinach mixture, using a teaspoon and pressing lightly to keep the stuffing in place, making a little mound on top.
Source: Terry Farris
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