4 Cheese Stuffed Mushrooms

Recipe Rating:

No Reviews Yet!
Difficulty: easy

Ingredients

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

Directions

Preheat oven to 350F. 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 450F.

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 in the 450F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.