Spinach-Stuffed Mushrooms Recipe

Name: Spinach-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
3
coated with cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans.
4
Bake, uncovered, at 400u00b0 for 15-20 minutes or until lightly browned.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound fresh torn spinach, 2 tablespoons water, 3/4 cup reduced-fat ricotta cheese, 3 tablespoons butter, softened, and more.

Yes, Spinach-Stuffed Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Stuffed Mushrooms

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