Shelly's Recipe

FOUR CHEESE MUSHROOMS

Category: Mushrooms

24 large mushrooms, about 2 inches each
8 sun-dried tomato halves
1 cup ricotta cheese
1/2 cup finely chopped fresh spinach
1/2 cup shredded Monterey jack cheese
3 tbsp grated parmesan cheese
1 tbsp snipped fresh basil
2 clove garlic, minced
1/4 tsp salt and pepper
1/2 cup crumbled feta cheese

Rinse and drain mushrooms. Remove and discard stems. Spray caps with nonstick cooking spray. Arrange in a shallow bakig pan, stem side down. Bake at 350 for 12 minutes. Drain any liquid.