Mushrooms Rockefeller the Editors of Publications International, Ltd.
Makes 18 appetizers
|18||large fresh button mushrooms (about 1 pound)|
|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|
- 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.
- Cut thin slice from base of each stem; discard. Chop stems.
- 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.
- 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.
|Serving Size:||1 stuffed mushroom cap|
|Calories from Fat||35 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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