I tried this recipe last night and it is pretty good.
It can be used as either an appetizer or a dinner entree.
If you want to use it as an entree I would use portabellas.

1 1/2 c. ricotta cheese (I subbed lowfat cottage cheese)
1/2 c. parmesan cheese
1/2 c. sauteed spinach, chopped
1 T. fresh garlic chopped
1 t. kosher salt
2 eggs (I used eggbeaters)

Mix by hand or in a food processor and fill destemmed mushroom caps.
Place on cookie sheet and bake at 375 until golden brown.
Serve with favorite marina sauce.


This recipe was in our local paper and I kind of substituted some stuff
to make it WW friendly for me.