Spinach Cheese Mushrooms

28 Servings (serving size 3 each)

Ingredients:

1.  1/2 lb. torn fresh spinach
2. 2 Tblsp. water
3. 3/4 C. ricotta cheese
4. 3 Tblsp. butter
5. 1 egg
6. 2/3 C. Parmesan
7. 1/2 C. water chestnuts, chopped
8. 1/3 C. finely chopped pecans, divided
9. 56 Large fresh mushrooms (about 3 ½ lbs.)
10.  Butter flavored spray

Directions:

1.  In a saucepan, bring spinach and water to a boil.  Reduce hear; cover and cook for 3 minutes.  Drain; squeeze dry and finely chop.
2. In a mixing bowl, beat ricotta and butter until smooth.  Beat in egg.  Stir in Parmesan cheese, water chestnuts, 3 Tblsp. pecans and chopped spinach.
3. Remove stems from mushrooms. Spray inside of mushroom caps with spray.  Place caps on a baking sheet lined with parchment paper or sprayed with cooking spray.  Stuff with spinach mixture; sprinkle with remaining pecans.
4. Bake uncovered at 400 degrees for 15-20 minutes or till lightly browned.