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Dried-Tomato-Stuffed Mushrooms

A savory blend of spinach, fresh basil, dried tomatoes, and four cheeses fill these baked mushrooms, that make an elegant first coarse.
SERVINGS: 24 caps
CARB GRAMS PER SERVING: 2
Rated :  Not yet rated
 

Nutrition Facts Per Serving:

  • Servings: 24 caps
  • Calories 45
  • Total Fat (g) 3
  • Saturated Fat (g) 1
  • Cholesterol (mg) 8
  • Sodium (mg) 109
  • Carbohydrate (g) 2
  • Fiber (g) 0
  • Protein (g) 3
  • Diabetic Exchanges

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)

1. 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.

2. 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.)

3. 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. Makes 24 caps.


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