Mushrooms Rockefeller

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mushrooms rockefeller

A savory appetizer or side dish, spinach and pastrami filled mushrooms are an easy way to upgrade any event.

  • Duration
  • Cook Time
  • Prep Time
  • 18Servings


  • 18 large, fresh button mushrooms (about 1 pound) washed throughly
  • 2 slices pastrami (turkey pastrami also works well)
  • 1/4 cup chopped onion
  • 1 package (10-ounces) frozen chopped spinach, thawed and squeezed dry (or fresh cooked and drained well)
  • 1/3 cup finely chopped red pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • Lemon slices for garnish


1. Lightly spray 13×9 inch baking dish with nonstick Pesach cooking spray. Preheat oven to 375.

2. Pull entire stem out of each mushroom cap. Cut thin slice from base of each stem; discard. Chop stems. 

3. Cook pastrami in medium skillet over medium heat until crisp. Remove with tongs to paper towel; set aside.

4. Add mushroom stems and onion to hot drippings in skillet. Cook and stir until onion is soft.

5. Add spinach, red pepper, lemon juice and lemon peel; blend well.

6. Stuff mushroom caps with spinach mixture; place in single layer in prepared baking dish.

7. Crumble pastrami; sprinkle it over tops of mushrooms.

8. Bake 15 minutes or until heated through.
Garnish, if desired. Serve immediately.