Spinach Cheese Mushrooms (Diabetic)
Published: Friday, March 23, 2018
½ lb. torn fresh spinach
2 Tbsp. water
¾ c. reduced-fat ricotta cheese
3 Tbsp. butter or stick margarine, softened
1 egg
2/3 c. grated Parmesan cheese
½ c. water chestnuts, chopped
1/3 c. finely chopped pecans, divided
56 large fresh mushrooms (about 3½ lbs.)
Refrigerated butter-flavored spray
In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook 3 minutes. Drain; squeeze dry and finely chop.
In a mixing bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 Tbsp. 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 nonstick cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans.
Bake, uncovered, at 400° for 15-20 minutes or until lightly browned. —28 servings.
• Exchange (per serving—2 stuffed mushrooms): 59 calories, 4 g fat, 2 g saturated fat, 4 g protein, 3 g carbohydrate, 15 mg cholesterol, 1 g fiber, 82 mg sodium; 2 vegetable.
Return to Top of Page