Shelly's Recipe

FOUR-CHEESE ITALIAN STUFFED MUSHROOMS

Category: Stuffed Mushrooms

24 large mushrooms
1 tablespoon oil, olive
8 sun-dried tomatoes not oil-packed
Boiling water
1 cup cheese, ricotta, low-fat
1/2 cup spinach, finely chopped
1/2 cup cheese, shredded Monterey Jack
3 tablespoon cheese, grated Parmesan
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1/2 cup feta cheese crumbled
1 tablespoon basil, fresh
Basil, fresh

Preheat oven to 350 degrees. Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a shallow baking pan, stem sides down. Bake for 12 minutes. Drain off any liquid. Increase oven temperature to 450 degrees.

Meanwhile, in a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Coarsely snip tomatoes. In a medium bowl, combine snipped tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, snipped basil, garlic, salt, and pepper. Turn mushroom caps stem sides up; fill caps with ricotta mixture. Sprinkle feta cheese over tops. Bake filled caps for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.