Spinach-Stuffed Mushrooms

• 1/2 pound fresh torn spinach
• 2 tablespoons water
• 3/4 cup reduced-fat ricotta cheese
• 3 tablespoons butter, softened
• 1 egg
• 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

1. 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.
2. Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a
3. coated with cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans.
4. Bake, uncovered, at 400u0b0 for 15-20 minutes or until lightly browned.

torn spinach, water, ricotta cheese, butter, egg, parmesan cheese, water chestnuts, pecans, mushrooms, butter

Taken from www.tasteofhome.com/recipes/spinach-stuffed-mushrooms/ (may not work)