Spinach cheese mushrooms

Yield:  28 Servings (serving size: 2 each) You'd never know it from the delicious creaminess, but these bite-size hors d'oeuvres are guilt-free. RECIPE INGREDIENTS 1/2 pound torn fresh spinach 2 tablespoons water 3/4 cup reduced-fat ricotta cheese 3 tablespoons butter or stick margarine, 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

DIRECTIONS In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 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 tablespoons 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 degrees F for 15-20 minutes or until lightly browned.