Spinach Plus Stuffed Mushrooms (Guilt Free)
Created by Bergy on May 9, 2012
- Servings: 28
- Prep Time: 20m
- Cook Time: 25m
- Recipe #7436
Ingredients
- 1/2 pound torn spinach, cooked, cooled and squeezed dry, finely chopped
- 3/4 cup riccota cheese, fat reduced
- 2 tablespoons butter or margerine, softened
- 1 large egg
- 2/3 cup parmesan cheese, grated
- 1/2 cup water chestnuts, finely chopped
- 1/3 cup pecans. fienly chopped (divided)
- 56 large mushrooms, cleaned, stems removed
How to Make
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Step 1: In a mixing bowl, beat the ricotta and butter together until smooth, beat in the egg, stir in the parmesan, water chestnuts and 3 tablespoons of chopped pecans
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Step 2: Spray the inside of the caps lightly with oil, place caps on a baking tray, stuff with the mixture, sprinkle with remaining chopped pecans
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Step 3: Bake uncovered in a 400f for about 15-20 minutes or until lightly browned
Nutritional Facts
- Serving Size: 1 (68.6 g)
- Calories 59.6
- Total Fat - 3.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 14.3 mg
- Sodium - 79.7 mg
- Total Carbohydrate - 4 g
- Dietary Fiber - 0.6 g
- Sugars - 1 g
- Protein - 4 g
- Calcium - 58.4 mg
- Iron - 0.4 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg