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Cheese Stuffed Mushrooms

24 large fresh mushrooms (1 1/2 to 2 inches in diameter)
Olive oil
8 dried tomatoes (not oil-packed)
1 cup ricotta cheese
1/2 cup finely chopped fresh spinach
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 Tbs freshly grated Parmesan cheese
1 Tbs snipped fresh basil
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
1/2 cup crumbled feta cheese (2 ounces)
Fresh basil leaves (optional)

1. 1 Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a shallow baking pan, stem sides down.

2. Bake in a 350 oven for 12 minutes. Drain off any liquid.

3. 2 Meanwhile, cover tomatoes with boiling water; let stand for 10 minutes. Drain; coarsely chop tomatoes. In a medium bowl combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, snipped basil, salt, pepper, and garlic. Turn mushroom caps stem sides up; fill caps with ricotta mixture. Sprinkle feta cheese over tops.

4. 3 Bake filled caps in a 450 oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.

5. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake in a 450 oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish wi basil leaves.

Source: Cook Healthy Today (cookbook)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being