FOUR-CHEESE STUFFED MUSHROOMS

FOUR-CHEESE STUFFED MUSHROOMS image

Number Of Ingredients 14

24 largefresh mushrooms (1-1/2 to 2 inches in diameter)
1 tablespoonolive oil
8 dried tomatoes (not oil-packed)
Boiling water
1 cuplight ricotta cheese
1/2 cupfinely chopped fresh spinach
1/2 cupshredded Monterey Jack cheese (2 ounces)
3 tablespoonsfreshly grated Parmesan cheese
1 tablespoonsnipped fresh basil
2 clovesgarlic, minced
1/4 teaspoonsalt
1/4 teaspoonground black pepper
1/2 cupcrumbled feta cheese (2 ounces)
Fresh basil leaves (optional)

Steps:

1. Preheat oven to 350 degrees 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 degrees 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 degree F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves. Makes 24 appetizers. Make-Ahead Directions:Prepare as directed through step 2. Cover and chill for up to 24 hours. Preheat oven to 450 degrees F. Bake mushrooms for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.