Mushrooms Rockefeller
18 large fresh button mushrooms
4 slices bacon
1/4 cup minced yellow onion
12 oz frozen chopped spinach, thawed and squeezed dry
1 can (4oz) chopped pimientos, drained
1 tsp Sundried Tomato Pesto
2 Tbsp fresh lemon juice
1 cup grated Fontina Cheese
PREPARATION:
1. Lightly spray cast iron skillet with nonstick, high heat, cooking spray. (Unless it’s already seasoned) Preheat grill to medium heat. Brush dirt from mushrooms; clean by wiping mushrooms with damp paper towel. Pull entire stem out of each mushroom cap, cut off end and chop stems.
2. Cook bacon in medium skillet over medium heat until crisp. Remove bacon with tongs to paper towel; set aside. Add mushroom stems and onion to hot drippings in skillet. Cook and stir until onion is tender. Add spinach, pimientos, pesto, lemon juice; blend well.
3. Stuff mushroom caps with spinach mixture; place in single layer in prepared skillet. Crumble bacon; sprinkle over tops of mushrooms. Grill for 5-10 minutes or until heated through. Garnish with grated Fontina cheese and leave on grill for another minute to set the cheese. Serve immediately.
* If desired these can be done without a cast iron skillet, just move the mushrooms to the top rack of the grill, and adjust the heat to a slightly lower temp.
