Vegetarian

Morgan's Four Cheese Stuffed Mushrooms is for Dinner.

Morgan's Four Cheese Stuffed Mushrooms takes 15 minutes to prepare.

Morgan's Four Cheese Stuffed Mushrooms takes 15 minutes to cook.

Morgan's Four Cheese Stuffed Mushrooms makes 4 servings.

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

# 4 large Portabella Mushroom Caps(stem and gills removed)
# 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:

1. 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. 2. 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.) 3. Bake filled caps at 450 degrees F for 8 to 10 minutes or until heated through and lightly browned.Number of Servings: 4Recipe submitted by SparkPeople user SHOPPERSTROY.

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

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.0

• Total Fat: 7.3 g
• Cholesterol: 27.4 mg
• Sodium: 517.5 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.8 g
• Protein: 9.4 g