Source: dLife

Moist mushrooms stuffed with spinach and ricotta cheese.

Servings

16 oz fresh spinach leaves (2 cups)
16 fresh mushrooms (med) (stuffing mushrooms)
1 tbsp vegetable oil
2 tsp crushed garlic
0.25 cup fresh chopped onion , finely chopped
0.33 cup part skim ricotta cheese
1 tbsp reduced fat grated parmesan cheese

1 Preheat oven to 400 degrees.
2 Wash spinach very well, shake off excess water, and place in a pot, still wet. Cook until wilted, drain, chop fine, and set aside.
3 Wash mushrooms well, remove stems, keep half of the stems, dice, and set aside.
4 Place mushroom caps on baking sheet.
5 Heat oil in a small nonstick pan, cook the garlic, onions, and diced stems until soft, about 3 to 4 minutes.
6 Add in spinach and cook an additional minute. Remove from heat.
7 In a bowl, mix the ricotta, 1/2 tablespoon of the Parmesan cheese, salt, pepper, and cooked stem mixture, blend well.
8 Spoon mixture into mushroom caps, top with remaining Parmesan cheese, and bake until mushrooms soften and release their liquid, about 8 minutes.

This recipe would also work well to stuff cherry tomatoes.