Classic Mushrooms Rockefeller Recipe - Easy & Delicious

Mushrooms Rockefeller

YIELD Makes 18 appetizers

INGREDIENTS

18 large fresh button mushrooms (about 1 pound) 2 slices bacon 1/4 cup chopped onion 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 jar (2 ounces) chopped pimientos, drained 1 tablespoon lemon juice 1 teaspoon grated lemon peel Lemon slices for garnish

PREPARATION:

1. Lightly spray 13X9-inch baking dish with nonstick cooking spray. Preheat oven to 375°F. Brush dirt from mushrooms; clean by wiping mushrooms with damp paper towel. Pull entire stem out of each mushroom cap.
2. Cut thin slice from base of each stem; discard. Chop stems.
3. Cook bacon in medium skillet over medium heat until crisp. Remove bacon with tongs to paper towel; set aside. Add mushroom stems and onion to hot drippings in skillet. Cook and stir until onion is tender. Add spinach, pimientos, lemon juice and lemon peel; blend well.
4. Stuff mushroom caps with spinach mixture; place in single layer in prepared baking dish. Crumble bacon; sprinkle over tops of mushrooms. Bake 15 minutes or until heated through. Garnish, if desired. Serve immediately.

This recipe appears in: Vegetables NUTRITIONAL INFORMATION: Serving Size: 1 stuffed mushroom cap Sodium 26 mg Protein 2 g Fiber 1 g Carbohydrate 2 g Cholesterol 1 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 35 % Calories 17 DIETARY EXCHANGE: Vegetable 1/2