Four-Cheese Stuffed Mushrooms

Servings: 24
Contains Dairy
Diabetes-Friendly

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
Recipe Source:

Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
Ingredients
24 large mushrooms
1 tablespoon oil, olive
8 tomato(es), sun-dried, not oil-packed
boiling water
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
basil, fresh
Preparation
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.

Oooh, those look so good. Will have to try these!

These were really good! I made a few tweaks (added crushed red pepper, LF everything,

My only complaint is that the mushrooms get REALLY watery! I drained teh excess and cleaned out the baking dish, and by the time I went to stuff, the 'shrooms were filled with water Then again too after I baked them the second time. Maybe it was just extra watery mushrooms and I missed it on the package?

I did buy 2 packages, picked the biggest ones and still had a lot of the stuffing left over. I am going to use it as a dip for my veggies tomorrow for lunch!

OK me again!

I put this in portobello mushroom caps last night for MIL and it was a hit! Kinda like a mini pizza!!! I am soo making this again this week for dinner.

Hey, Jenne, did you soak your mushrooms in water or use too much water to rinse them first? They say you shouldn't wash mushrooms at all, just wipe them with a damp towel, but I can't stand the thought of not washing them first. But mushrooms will be watery if you use too much water, so I try to rinse them with as little water as possible.

I keep forgetting about this recipe, but it sounds so yummy that I'm making sure I put it on the menu soon.

You can peel mushrooms pretty easily too instead of washing!

Nope, I watch enough food TV to know just a paper towel to dust. No water involved!!! Even the portobellos were really watery! I may need to bake them a few minutes longer?

Making these again today. Still watery too. So I put the shrooms stem side down around the ring of a plate and drained the pan. I gave them each a slight squeeze before filling them and that helped.

I also cheated and used some of the oiled sundried tomatoes (it's what I had). I strained them and squeezed them off and used a bit of the oil to sautee some fresh spinach. I also added the feta in the mushroom mixture, as well as a bit of mozzarella (used 1/2 of a cup of ricotta and 1/3 cup of the monteray, parm, feta and mozz). YUMMY!!!!

wow, these look delicious! My friend is having an iron chef mushroom party, where everyone makes a mushroom dish. I'm thinking of making these. Is one a serving? Or two?

It says "Servings: 24" so the nutritional information looks to be per mushroom. If it's a potluck, I would say 2-3 mushrooms per person is more than enough.

I am just about to start phase 1. thinking this might be good for breakfast with some eggs on the side