SPINACH-STUFFED MUSHROOMS
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
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 28 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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Malvinjmagede Jula
[email protected]I love the crispy breadcrumb topping on these mushrooms.
Namuwanga Getrude
[email protected]These mushrooms are a great way to use up leftover rice.
Eshe Media
[email protected]I'm not a fan of spinach, but I loved these mushrooms. The filling was so flavorful and the mushrooms were cooked perfectly.
Dee Zee
[email protected]These mushrooms are so pretty and elegant. They're perfect for a special occasion.
Sakhile Ndlovu
[email protected]I've made this recipe several times and it's always a hit. I love the combination of flavors.
Ramesh Dc
[email protected]I'm not sure what I did wrong, but my mushrooms turned out soggy.
Wyatt Cortez
[email protected]These mushrooms are a great way to get your kids to eat their vegetables.
Serena Smith
[email protected]I love that this recipe can be made ahead of time. It's perfect for a busy weeknight.
Ricardo Ozorio
[email protected]I've made this recipe with both fresh and frozen spinach and both times it turned out great.
Chev Chelios
[email protected]These mushrooms are so easy to make and they're always a crowd-pleaser.
Ackim
[email protected]I'm not a big fan of mushrooms, but I loved these! The spinach filling was creamy and delicious.
George Mwamibopo
[email protected]This is a great recipe for a healthy and satisfying snack.
Nishan Chowdhury
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were so juicy and flavorful.
Amanda Korhonen
[email protected]I was disappointed with this recipe. The mushrooms were dry and the filling was flavorless.
Karla Zapien
[email protected]These mushrooms are so cute and festive! They're perfect for a holiday party.
Shamim Ahasan
[email protected]I love that this recipe is so versatile. I've used different types of mushrooms and fillings, and it always turns out great.
heather mayles
[email protected]The spinach filling was a bit bland for my taste, but the crispy breadcrumb topping made up for it.
Mohammed Saber KGT
[email protected]This is a delicious and easy recipe that's perfect for a quick weeknight meal.
Yah Keem
[email protected]I've made this recipe several times now and it always turns out great. It's a great way to use up leftover spinach.
Afrin Akthar
[email protected]These spinach stuffed mushrooms were a hit at my last dinner party! Everyone loved the creamy spinach filling and the crispy breadcrumb topping.