Print Options

 
 
 
 Print
Spinach-Stuffed Mushrooms Recipe

Spinach-Stuffed Mushrooms Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:56 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Bake, uncovered, at 400° for 15-20 minutes or until lightly browned. Yield: 28 servings.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.