Spinach Cheese Mushrooms
Source of Recipe
Recipe of the day
Recipe Introduction
You'd never know it from the delicious creaminess, but these bite-size appetizers are guilt-free.
List of Ingredients
Spinach Cheese Mushrooms
1/2 pound torn fresh 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.Recipe
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 nonstick cooking spray.
Stuff with spinach mixture; sprinkle with remaining pecans.
Bake, uncovered, at 400 degrees F for 15-20 minutes or until lightly browned.
Yield: 28 Servings (serving size: 2 each)
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