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Morgan's Four-Cheese Stuffed Mushrooms is for Snack.

Morgan's Four-Cheese Stuffed Mushrooms takes 20 minutes to prepare.

Morgan's Four-Cheese Stuffed Mushrooms takes 10 minutes to cook.

Morgan's Four-Cheese Stuffed Mushrooms makes 24 servings.

The ingredients for Morgan's Four-Cheese Stuffed Mushrooms are:

24 large fresh mushrooms, about 2 inches each
8 sun-dried tomato halves
1 cup nonfat ricotta cheese
1/2 cup finely chopped 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)

Here is how you make Morgan's Four-Cheese Stuffed Mushrooms:

Preheat oven to 350 degrees. Rinse and drain mushrooms. Remove and discard stems (or save for another use). Spray caps with nonstick cooking spray. Arrange in a shallow baking pan, stem side down. Bake for 12 minutes. Drain any liquid. Meanwhile, coarsely chop the sun-dried tomatoes. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt and pepper in a bowl. Turn caps stem side up; fill each with ricotta mixture. Sprinkle feta cheese over tops. (Mushrooms can now be covered and chilled overnight.) Bake filled caps at 450 degrees F for 8 to 10 minutes or until heated through and lightly browned.Per serving (1 mushroom): 35 calories, 2 g fat (1 g saturated), 4 g protein Number of Servings: 24Recipe submitted by SparkPeople user JIGGLEBEGONE09.

The nutritional information for Morgan's Four-Cheese Stuffed Mushrooms is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 5.1

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 0.9 mg
• Total Carbs: 0.7 g
• Dietary Fiber: 0.3 g
• Protein: 0.7 g