Ingredients
1/2 pound fresh torn spinach2 tablespoons water3/4 cup reduced-fat ricotta cheese3 tablespoons butter, softened1 egg2/3 cup grated Parmesan cheese1/2 cup water chestnuts, chopped1/3 cup finely chopped pecans, divided56 large fresh mushrooms (about 3-1/2 pounds)Refrigerated butter-flavored spray
Preparation
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.
