Spinach, Ricotta and Basil Stuffed Mushrooms
Crusty, creamy, meaty, what more could you ask for in a savory
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 tablespoons freshly grated Parmesan cheese
1/2 cup shredded jack cheese
1 tablespoon chopped fresh basil
Salt and pepper to taste
2 dozen large mushrooms, (stems removed and saved for another
2 ounces crumbled feta cheese
Soak sundried tomatoes in boiling water to cover for 10 minutes.
Drain, discard water and coarsely chop tomatoes. Combine filling
ingredients, mix in sundried tomatoes and season with salt and
pepper to taste.
Preheat over to 350? F.
Brush mushrooms very lightly with oil. Arrange on a baking sheet,
cup side down. Bake for 12 minutes. Pour off any liquid. Turn
mushrooms over and stuff each drained cap with ricotta filling
mixture. Sprinkle feta cheese over top of filled caps.
Bake 10 to 15 minutes more, or long enough to heat filling
through, then place under broiler until lightly browned.
Makes 24 caps
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