Ingredients Jump to Instructions ↓

  1. 1/2 pound fresh torn spinach

  2. 2 tablespoons water

  3. 3/4 cup reduced-fat ricotta cheese

  4. 3 tablespoons butter, softened

  5. 1 egg

  6. 2/3 cup grated Parmesan cheese

  7. 1/2 cup water chestnuts, chopped

  8. 1/3 cup finely chopped pecans, divided

  9. 56 large fresh mushrooms (about 3-1/2 pounds) Refrigerated butter-flavored spray

Instructions Jump to Ingredients ↑

  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. 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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