recipe ingredients
24 large fresh mushrooms, about 2 inches each
8 sun dried tomato halves
1 cup nonfat ricotta cheese
1/2 cup finely chopped fresh spinach
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 Tbsp. freshly grated Parmesan cheese
1 Tbsp. snipped fresh basil
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup crumbled feta cheese (2 ounces)

recipe directions
Rinse and drain mushrooms. Remove and discard stems (save for another use). Spray caps with nonstick cooking spray. Arrange in a shallow baking pan, stem side down. Bake in a 350 degree F oven for 12 minutes. Drain any liquid.

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.)

Bake filled caps in a 450 degree F oven for 8 to 10 minutes or until heated through and lightly browned

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