Have fun preparing this mushroom dish!
Pluck spinach from the stem and rinse well. Blanch very briefly in lightly bubbling salted water and drain well.
Cut out the stem end of the mushroom head and cut into small cubes, mix with a little juice of a lemon.
Blanch the hollowed out heads briefly in lightly salted water, dry on kitchen paper and rub with a little juice of a lemon.
Clean chives and parsley, chop finely. Remove peel from potatoes and onions and cut into small cubes.
Remove seeds from peppers, clean and cut into small cubes.
Mix minced meat and onion, egg, mushroom cubes, chives, bell bell pepper, potatoes and parsley well. Season with salt and pepper.
Fill mushroom heads well with the quantity, put mozzarella on top.
Pour clear soup into heated frying pan, put mushrooms in and cook in stove at 180 °C for 18 to 20 minutes.
Heat spinach in coated frying pan, add sour cream or crème fraiche and season with salt, pepper and nutmeg.
Arrange spinach as a bed on flat plate. Place stuffed mushroom heads on top and garnish with fresh marjoram.