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Yield: 28 Servings (serving size: 3 each)
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RECIPE INGREDIENTS
| 1/2 pound torn fresh spinach |
| 2 tablespoons water |
| 3/4 cup reduced-fat ricotta cheese |
| 3 tablespoons butter or stick margarine, softened |
| 1 egg |
| 2/3 cup grated Parmesan cheese |
| 1/2 cup water chestnuts, chopped |
| 1/3 cup finely chopped pecans, divided |
| 56 large fresh mushrooms (about 3 1/2 pounds) |
| Refrigerated butter-flavored spray |
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DIRECTIONS
In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop.
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In a mixing bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach.
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Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with nonstick cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. Bake, uncovered, at 400 degrees F for 15-20 minutes or until lightly browned.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 28 Servings (serving size: 3 each)
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