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Spinach Cheese Mushrooms Recipe

Spinach Cheese 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," relates Debbie Hert of Columbus, Indiana. "Whenever guests sample these mushrooms, they always ask for the recipe."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:28 servings


  • 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.

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.

Reviews for Spinach Cheese Mushrooms

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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."

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