Spinach Cheese Mushrooms

By AzWench

You'd never know it from the delicious creaminess, but these bite-size hors d'oeuvres are guilt-free.

Ingredients

• 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

Details

Servings 28

Preparation

Step 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.

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.