Stuffed Mushrooms Rockefeller – A One Bite Appetizer

A spin on the classic dish of Oysters Rockefeller, my Stuffed Mushroom Rockefeller recipe skips the oysters and uses mushrooms that are stuffed with spinach, onions, peppers and bacon to make the perfect one bite appetizer.

=== 🍽🍸🥩 RECIPE ===
12 large button mushrooms
4 slices bacon
1 medium onion, diced
1 16 ounce (454 g) package frozen, chopped spinach, thawed and drained
Zest and Juice of 1 lemon
3 tablespoons grated parmesan
2 tablespoons chopped roasted red peppers (or pimento)
Lemon slices for garnish
Salt and Pepper

Preheat oven to 375 F (190 C)

Clean mushrooms as needed. Remove the stems, and dice the stems finely. Reserve for stuffing.

Season both sides of the caps with salt and pepper. Place mushroom caps on sheet pan with a rack, gill side down. Brush the caps with olive oil. Roast for 15 minutes. Remove from oven, allow to cool.

In a skillet, cook the bacon over medium heat until crisp. Remove and drain on paper towels, then crumble finely.

To the same pan, add the chopped mushroom stems, and onions. Fry until the onion is soft.
Add the spinach, peppers, bacon, lemon zest and lemon juice. Mix well, cook for anther one to two minutes.

Stuff mushroom caps with the mixture. Sprinkle each with parmesan cheese.

Bake 15 to 20 minutes or until heated through. Allow to cool for 10 minutes. Serve with lemon wedges.