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Dried-Tomato-Stuffed Mushrooms

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READY IN:
28mins
YIELD:
24 caps.
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and drain mushrooms.
  2. Remove and discard stems.
  3. Brush mushroom caps with oil.
  4. Arrange in a shallow baking pan, stem side down.
  5. Bake in a 350 degree oven for 12 minutes.
  6. Drain any liquid.
  7. Meanwhile, cover tomatoes with boiling water; soak 10 minutes.
  8. Drain; coarsely chop.
  9. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt, and pepper in a bowl.
  10. Turn caps stem side up; fill each with ricotta mixture.
  11. Sprinkle feta cheese over tops.
  12. (Mushrooms can now be covered and chilled overnight.) Bake filled caps in a 450 degree oven for 8 to 10 minutes or until heated through and lightly browned.
  13. Garnish with fresh oregano leaves, if desired.

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