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Dried-Tomato-Stuffed Mushrooms




Source of Recipe


BHG


List of Ingredients




24 large fresh mushrooms (1-1/2 to 2-inch diameter)
Olive oil
8 dried tomatoes
1 cup ricotta cheese
1/2 cup finely chopped fresh spinach
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 tablespoons freshly grated Parmesan cheese
1 tablespoon snipped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese (2 ounces)
Fresh oregano leaves (optional)


Recipe



Rinse and drain mushrooms. Remove and discard stems. Brush mushroom caps with oil. Arrange in a shallow baking pan, stem side down. Bake in a 350 degree F oven for 12 minutes. Drain any liquid.
Meanwhile, cover tomatoes with boiling water; soak 10 minutes. Drain; coarsely chop. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt and pepper in a bowl. Turn caps stem side up; fill each with ricotta mixture. Sprinkle feta cheese over tops. (Mushrooms can now be covered and chilled overnight.)
Bake filled caps in a 450 degree F oven for 8 to 10 minutes or until heated through and lightly browned. Garnish with fresh oregano leaves, if desired.