SPINACH CHEESE MUSHROOMS

Spinach Cheese Mushrooms image

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."

Provided by Taste of Home

Time 25m

Yield 28 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 82mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges