Ingredients
-
24
-
-
8
-
1
-
1/2
-
1/2
-
3
-
1
-
2
-
1/4
-
1/4
-
1/2
-
-
-
Directions
Dried-Tomato-Stuffed Mushrooms, i found this on BHG , i found this on BHG
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Steps
|
1
Done
|
Rinse and Drain Mushrooms. |
|
2
Done
|
Remove and Discard Stems. |
|
3
Done
|
Brush Mushroom Caps With Oil. |
|
4
Done
|
Arrange in a Shallow Baking Pan, Stem Side Down. |
|
5
Done
|
Bake in a 350 Degree Oven For 12 Minutes. |
|
6
Done
|
Drain Any Liquid. |
|
7
Done
|
Meanwhile, Cover Tomatoes With Boiling Water; Soak 10 Minutes. |
|
8
Done
|
Drain; Coarsely Chop. |
|
9
Done
|
Combine Tomatoes, Ricotta Cheese, Spinach, Monterey Jack Cheese, Parmesan Cheese, Basil, Garlic, Salt, and Pepper in a Bowl. |
|
10
Done
|
Turn Caps Stem Side Up; Fill Each With Ricotta Mixture. |
|
11
Done
|
Sprinkle Feta Cheese Over Tops. |
|
12
Done
|
(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
Done
|
Garnish With Fresh Oregano Leaves, If Desired. |
