Spinach Cheese Mushrooms

• 12 lb torn fresh spinach
• 2 tablespoons water
• 34 cup recuced-fat ricotta cheese
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 1 egg
• 23 cup grated parmesan cheese
• 12 cup water chestnut, chopped
• 13 cup finely chopped pecans, divided
• 56 fresh mushrooms (about 3 1/2 lb)
• cooking spray (butter-flavored, refrigerated)

1. In a saucepan, bring spinach and water to a boil.
2. Reduce heat; cover and cook for 3 minutes.
3. Drain; squeeze dry and finely chop.
4. In a mixing bowl, beat ricotta and butter until smooth.
5. Beat in egg,.
6. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach,.
7. Remove stems from mushrooms (discard or save for another use).
8. Spray inside of mushroom caps with butter-flavored spray.
9. Place caps on a baking sheet coated with nonstick cooking spray.
10. Stuff with spinach mixture; sprinkle with remaining pecans.
11. Bake, uncovered, at 400F for 15-20 minutes or until lightly browned.

fresh spinach, water, recucedfat ricotta cheese, butter, egg, parmesan cheese, water, pecans, mushrooms, cooking spray

Taken from www.food.com/recipe/spinach-cheese-mushrooms-377235 (may not work)