Spinach, Ricotta and Basil Stuffed Mushrooms
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Crusty, creamy, meaty, what more could you ask for in a savory starter?
Filling:
- 8 sundried tomato halves
- 1 cup fresh low-fat ricotta cheese
- 1 small bunch spinach, washed, stems removed, finely chopped, about 1 1/2 cups
- 2 cloves garlic, minced
- 3 T freshly grated Parmesan cheese
- 1/2 cup shredded jack cheese
- 1 T chopped fresh basil
- Salt and pepper to taste
- 2 dozen large mushrooms, (stems removed and saved for another use)
- Olive oil
- 2 ounces crumbled feta cheese
