Dried-Tomato-Stuffed Mushrooms

• 24 large fresh mushrooms (1-1/2 to 2-inch diameter)
• olive oil
• 8 dried tomatoes
• 1 cup ricotta cheese
• 12 cup finely chopped fresh spinach
• 12 cup shredded monterey jack cheese (2 ounces)
• 3 tablespoons freshly grated parmesan cheese
• 1 tablespoon snipped fresh basil
• 2 cloves garlic, minced
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 cup crumbled feta cheese (2 ounces)
• fresh oregano (optional)

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.)
13. Bake filled caps in a 450 degree oven for 8 to 10 minutes or until heated through and lightly browned.
14. Garnish with fresh oregano leaves, if desired.

mushrooms, olive oil, tomatoes, ricotta cheese, fresh spinach, shredded monterey jack cheese, freshly grated parmesan cheese, fresh basil, garlic, salt, pepper, feta cheese, fresh oregano

Taken from www.food.com/recipe/dried-tomato-stuffed-mushrooms-72674 (may not work)