Spinach Basil Stuffed Mushrooms

• 3 tablespoons chicken broth, less salt
• 1 cup onion, finely chopped
• 2 ounces light cream cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 5 tablespoons fresh basil, chopped or 3 teaspoons dried basil
• 1/2 cup plain breadcrumbs
• 1/2 cup low-fat swiss cheese, grated
• 1/3 cup low-fat ricotta cheese, blended smooth
• 1/2 cup water chestnut, rinsed lightly and diced
• 1/4 cup sherry wine
• 1/4 cup fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb fresh button mushroom
• 1/4 - 1/2 cup dry white wine

1. Saute onion in chicken broth until wilted.
2. Break up cream cheese and stir into onion until melted, then remove from heat.
3. Stir in spinach, garlic, basil, bread crumbs, cheeses, blended ricota, water chestnuts, sherry and parsley.
4. Season with salt and pepper.
5. Clean mushrooms and remove stems.
6. Stuff each mushroom, mounding stuffing on top.
7. Place in single layer on a baking pan and pour just enough white wine in the pan to cover the bottom.
8. Bake at 400F for 10 minutes.

chicken broth, onion, light cream cheese, garlic, fresh basil, breadcrumbs, lowfat swiss cheese, lowfat ricotta cheese, water chestnut, sherry wine, parsley, salt, pepper, fresh button mushroom, white wine

Taken from www.food.com/recipe/spinach-basil-stuffed-mushrooms-24023 (may not work)