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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

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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.