Spinach Cheese Mushrooms

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.

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

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 to 20 minutes or until lightly browned.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6675

nutrition information per serving

202 calories; 16g total fat; 41mg cholesterol; 455mg sodium; 6g carbohydrates; 2g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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