Four-Cheese Stuffed Mushrooms
Nutritional Info (Per serving):
Calories: 42, Saturated Fat: 1g, Sodium: 105mg, Dietary Fiber: 0g, Total Fat: 3g, Carbs: 2g, Sugars: 1g, Cholesterol: 8mg, Protein: 3g
Exchanges: Medium Fat Meat: 0.5
Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
24 large mushrooms
1 tablespoon oil, olive
8 tomato(es), sun-dried, not oil-packed
1 cup(s) cheese, ricotta, low-fat
1/2 cup(s) spinach, finely chopped
1/2 cup(s) cheese, shredded Monterey Jack
3 tablespoon cheese, grated Parmesan
2 clove(s) garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1/2 cup(s) cheese, feta, crumbled
1 tablespoon basil, fresh
1. Preheat oven to 350°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°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° oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.