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Mushrooms Rockefeller

Mushrooms Rockefeller

Mushrooms Rockefeller


Makes 18 appetizers


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


  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

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