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Turkey-Broccoli Roll-Ups
Learn how to prepare roll-ups & quesadillas that taste divine but don't need divine intervention to create.
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.
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 |
This recipe appears in:
Vegetables
