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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is such a tasty recipe, I just love mushrooms in any form, and this is just another recipe that is so enjoyable,., They make a wonderful appetizer. Ingredients:
1/2 lb torn fresh spinach |
2 tablespoons water |
3/4 cup recuced-fat ricotta cheese |
3 tablespoons butter or 3 tablespoons margarine, softened |
1 egg |
2/3 cup grated parmesan cheese |
1/2 cup water chestnut, chopped |
1/3 cup finely chopped pecans, divided |
56 fresh mushrooms (about 3 1/2 lb) |
cooking spray (butter-flavored, refrigerated) |
Directions:
1. In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop.
2. 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,.
3. 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°F for 15-20 minutes or until lightly browned.
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