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ShareDried-Tomato-Stuffed Mushrooms
Nutrition Facts Per Serving:
- Servings Per Recipe: 24
- Calories: 45
- Protein(gm): 3
- Carbohydrate(gm): 2
- Fat, total(gm): 3
- Cholesterol(mg): 8
- Saturated fat(gm): 1
- Sodium(mg): 109
- 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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