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Dried-Tomato-Stuffed Mushrooms

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Ingredients

Adjust Servings:
24 large fresh mushrooms (1-1/2 to 2-inch diameter)
olive oil
8 dried tomatoes
1 cup ricotta cheese
1/2 cup finely chopped fresh spinach
1/2 cup shredded monterey jack cheese (2 ounces)
3 tablespoons freshly grated parmesan cheese
1 tablespoon snipped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese (2 ounces)
fresh oregano (optional)

Nutritional information

44.9
Calories
26 g
Calories From Fat
3 g
Total Fat
1.9 g
Saturated Fat
10.7 mg
Cholesterol
105.5 mg
Sodium
1.7 g
Carbs
0.3 g
Dietary Fiber
0.8 g
Sugars
3.3 g
Protein
988g
Serving Size

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Dried-Tomato-Stuffed Mushrooms

Features:
    Cuisine:

    i found this on BHG.

    • 48 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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