A fun appetizer for shabbos

• 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

Preparation

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