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| 4 Cheese Stuffed Mushrooms | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: Prep Time: 20 mins Cook Time: 8 mins Difficulty: easy Serving Size: 24 |
24 large mushrooms 1 tablespoon oil, olive 8 tomatoes, sun-dried, not oil-packed boiling water 1 cup ricotta cheese 1/2 cup spinach, finely chopped 1/2 cup shredded Monterey Jack cheese 3 tablespoon grated Parmesan 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup feta, crumbled 1 tablespoon basil, fresh |
| Instructions: | |
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1. Preheat oven to 350°F. 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°F. 2. 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. 3. Bake filled caps in the 450° oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves. | |
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