Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.97 Kcal (280 kJ) | ||
| Calories from fat | 45.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 14.58mg | 5% | |
| Sodium | 47.21mg | 2% | |
| Potassium | 175.53mg | 4% | |
| Total Carbs | 2.59g | 1% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.24 Kcal (424 kJ) | ||
| Calories from fat | 68.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 8% | |
|---|---|---|---|
| Cholesterol | 22.05mg | 5% | |
| Sodium | 71.37mg | 2% | |
| Potassium | 265.37mg | 4% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 1.72g | 5% | |
| Dietary Fiber | 1.27g | 3% | |
| Protein | 5.37g | 7% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.9mg | 3% | |
| Calcium | 67.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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