Spinach Cheese Mushrooms Recipe

3 1 2
Spinach Cheese Mushrooms Recipe
Spinach Cheese Mushrooms Recipe photo by Taste of Home
Publisher Photo

Spinach Cheese Mushrooms Recipe

Read Reviews
3 1 2
Publisher Photo
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."
MAKES:
28 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
28 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 pound fresh torn spinach
  • 2 tablespoons water
  • 3/4 cup reduced-fat ricotta cheese
  • 3 tablespoons butter or stick margarine, 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 saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop. 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.
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.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Spinach Cheese Mushrooms in Light & Tasty June/July 2001, p52

Nutritional Facts

2 each: 59 calories, 4g fat (2g saturated fat), 15mg cholesterol, 82mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 vegetable.

  • 1/2 pound fresh torn spinach
  • 2 tablespoons water
  • 3/4 cup reduced-fat ricotta cheese
  • 3 tablespoons butter or stick margarine, 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*
  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. 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.
  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. Bake, uncovered, at 400° for 15-20 minutes or until lightly browned. Yield: 28 servings.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Spinach Cheese Mushrooms in Light & Tasty June/July 2001, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach Cheese Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
marysanderson User ID: 4335785 79570
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."

Loading Image