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Spinach-Cheese Mushrooms

Source: Taste of Home
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Rating: 3.5   Reviews: 8 See Reviews
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  28 Servings (serving size: 2 each)
You'd never know it from the delicious creaminess, but these bite-size hors d'oeuvres are almost guilt-free.
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
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
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   28 Servings (serving size: 2 each)
Calories: 202
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 6g
Sodium: 455mg
% Cal. from Fat: 71%
Cholesterol: 41mg
Protein: 9g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
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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