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Spinach-Stuffed Mushrooms

 Spinach-Stuffed Mushrooms
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. Whenever guest sample these mushrooms, they always ask for the recipe.—Debbie Hert, Columbus, Indiana
56 ServingsPrep/Total Time: 25 min.


  • 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.

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Spinach-Stuffed Mushrooms (continued)

Nutritional Facts: 1 mushroom equals 26 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 27 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.