Spinach-Stuffed Mushrooms |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 56 |
|
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. Whenever guest sample these mushrooms, they always ask for the recipe.Debbie Hert, Columbus, Indiana 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 |
Directions:
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.
2. 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.
3. Bake, uncovered, at 400° for 15-20 minutes or until lightly browned. Yield: 28 servings.
|
|