Mushrooms Rockefeller

5.0 (1 reviews)

1 tsp. extra virgin olive oil
2 Tbsp. minced white onion
6 baby portobello or large button mushrooms, cleaned, stemmed, and minced
1/4 cup frozen spinach, thawed
1 tsp. lemon juice
1/2 tsp. lemon zest
1 1/2 Tbsp. pimiento
Salt and pepper, to taste

• Lightly grease an 8×10-inch pan. Preheat the oven to 375°F.
• In a skillet over medium heat, heat the olive oil. Sauté the onion and mushrooms until soft. Add the spinach, lemon juice and zest, and pimiento and cook for another 2 minutes. Remove from the heat.
• Stuff the mushrooms with the spinach filling and bake for 15 minutes, or until the mushrooms are cooked.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind