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–+ servings
mushrooms rockefeller

A fun appetizer for shabbos

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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Servings

18 Servings

Ingredients

  • 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

Instructions

  • Lightly spray 13x9-inch baking dish with nonstick Pesach cooking spray. Preheat oven to 375.
  • Pull entire stem out of each mushroom cap.Cut thin slice from base of each stem; discard. Chop stems. 
  • Cook pastrami in medium skillet over medium heat until crisp. Remove with tongs to paper towel; set aside.
  • Add mushroom stems and onion to hot drippings in skillet. Cook and stir until onion is soft.
  • Add spinach, red pepper, lemon juice and lemon peel; blend well.
  • Stuff mushroom caps with spinach mixture; place in single layer in prepared baking dish.
  • Crumble pastrami; sprinkle it over tops of mushrooms.
  • Bake 15 minutes or until heated through.Garnish, if desired. Serve immediately.