STREAMING NOW: Tia Mowry At Home

Dried-Tomato-Stuffed Mushrooms

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“i found this on BHG.”
24 caps.

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a