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Mushrooms Rockefeller
Source: dLife

Rich, delicious stuffed mushrooms filled with a lemony spinach mixture and topped with crumbled bacon.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 24.2
Total Carbs 1.8 g
Dietary Fiber 0.5 g
Sugars 0.7 g
Total Fat 1.2 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 84.5 mg
Protein 1.4 g
Sodium 45.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
18 each  Mushrooms, fresh, large
2 piece  raw bacon slices
0 1/4 cup  fresh chopped onion
10 oz  Spinach, chopped, frozen
1 tbsp  fresh lemon juice
1 tsp  fresh lemon peel
2 oz  Pimientos, canned, whole
1 each  medium lemons
  1. Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish lightly with nonstick cooking spray.
  2. Clean the mushrooms by brushing away the dirt and wiping with a damp paper towel, then pull the entire stem out of each of the mushroom caps.
  3. From the base of each mushroom's stem, cut a thin slice and discard, then chop the stems.
  4. Cook the bacon slices until crisp over medium heat in a medium skillet, them remove bacon from the heat with tongs, place each slice on a paper towel. When cool, crumble the bacon and set aside.
  5. Add the mushroom stems and onions to the hot drippings that remain in the skillet, cooking and stirring until the onion becomes soft.
  6. Once onion is soft, add the spinach, lemon juice, lemon peel and pimientos, blending well.
  7. Stuff each mushroom cap with the spinach mixture, then place caps in the prepared baking dish in a single layer. Sprinkle the tops of the mushrooms with crumbled bacon.
  8. Bake for 15 minutes or until the mushrooms are heated through.
  9. Garnish with lemon slices if desired, and serve immediately.

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