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."
Recommended: Top 10 Quiche Recipes
- 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
- 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.
Originally published as Spinach Cheese Mushrooms in Light & Tasty June/July 2001, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Spinach Cheese Mushrooms
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 9, 2010
"I made these exactly as the recipe stated and found them to be very bland and slightly bitter. I would not make them again."