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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 252.2
  • Total Fat: 8.8 g
  • Cholesterol: 10.8 mg
  • Sodium: 444.6 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 12.1 g
  • Protein: 25.4 g

View full nutritional breakdown of MUSHROOMS ROCKEFELLER calories by ingredient
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Number of Servings: 1


    18 large fresh but ton mushrooms about 1 lb.
    2 slice bacon
    1/4cup chopped onion
    1 (10 oz) pkg. frozen chopped spinach, thawed. squeezed dry
    1/2 (2oz) jar chopped pimiento , drained
    1 tbsp. lemon juice
    1 tsp. grated lemon zest


1. Lightly grease a 13x9 inch baking dish. Preheat oven to 375 degrees. Brush dirt from mushrooms, Clean mushrooms by wiping with damp paper towel. Pull entire stem out of each mushroom cap.

2.Cut thin slice from base of each mushroom stem; discard. chop stems.

3. Cook bacon in medium skillet over medium heat until crisp.Remove bacon from skillet and drain on paper towel; set aside.

4. Add chopped mushroom stems and onion to hot drippings in skillet. Cook and stir over medium heat until onion is soft. Add spinach pimiento, lemon juice and lemon zest. blend well.

5 stuff mushroom caps with spinach mixture; place in single layer in prepared baking dish. Crumble reserved bacon and sprinkle over tops of mushrooms. Bake until heated through, about 15 minutes. Garnish if desired and serve immediately.
makes 18 appetizer

Number of Servings: 1

Recipe submitted by SparkPeople user SILVERBULETS.

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