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Spinach Cheese Mushrooms

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Spinach Cheese Mushrooms

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Rating:

Reviews: 8 See Reviews

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Yield: 28 Servings (serving size: 2 each)

You'd never know it from the delicious creaminess, but these bite-size hors d'oeuvres are guilt-free.

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

Spinach Cheese Mushrooms Recipe at Cooking.com

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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.

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.

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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Nutrition Facts per Serving
Yield: Yield: 28 Servings (serving size: 2 each)

Calories:

202

Fat. Total:

16g

Fiber:

Carbohydrates, Total:

Sodium:

455mg

% Cal. from Fat:

71%

Cholesterol:

41mg

Protein:

Spotlight Recipe Review

See all 8 reviews »

Rating:

by: Mary Jo

Reviewed: 01/12/2010

Spinach Cheese Mushrooms

I think this is a wonderful and easy appetizer. The only thing that I changed in the recipe was adding a sprinkle of Kosher salt and freshly ground black pepper. I also think that a sprinkle of nutmeg might add a special touch. :)

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109 people gave this Cheers. Click here to Cheer this review.

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Spinach Cheese Mushrooms

Spinach Cheese Mushrooms

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