Spinach Cheese Mushrooms
1/2 pound torn fresh spinach
2 tablespoons water
3/4 cup reduced-fat ricotta cheese
3 tablespoons butter or stick margarine, softened
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
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.
Dad always said that you can always tell an idiot,... but you can't tell him much.