Spinach Cheese Mushrooms Recipe

Spinach Cheese Mushrooms Recipe photo by Taste of Home

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These stuffed tidbits pack a surprising crunch, thanks to chopped pecans in the cheesy spinach filling. "The appetizers are fun to serve for a special occasion," relates Debbie Hert of Columbus, Indiana. "Whenever guests sample these mushrooms, they always ask for the recipe."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Spinach Cheese Mushrooms Recipe

Prep/Total Time: 25 min.

Yield: 28 Servings

10 15 25

Ingredients

1/2 pound fresh torn spinach
2 tablespoons water
3/4 cup reduced-fat ricotta cheese
3 tablespoons butter, 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 large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop. In a large 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 cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans.
Bake, uncovered, at 400° for 15-20 minutes or until lightly browned. Yield: 28 servings.

Nutritional Analysis: One serving (2 stuffed mushrooms) equals 59 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 82 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Spinach Cheese Mushrooms in Light & Tasty June/July 2001, p52