Nutrition per serving may change if servings are adjusted.
24 large fresh mushrooms (1½ to 2 inches in diameter)
1 tablespoon olive oil
8 dried tomatoes (not oil-packed)
1 cup light ricotta cheese
½ cup finely chopped fresh spinach
½ cup shredded Monterey Jack cheese (2 ounces)
3 tablespoons freshly grated Parmesan cheese
1 tablespoon snipped fresh basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup crumbled feta cheese (2 ounces)
Fresh basil leaves (optional)
Preheat oven to 350°F. Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a foil-lined shallow baking pan, stem sides down. Bake for 12 minutes. Drain off any liquid. Increase oven temperature to 450°F.
Meanwhile, in a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Coarsely snip tomatoes. In a medium bowl, combine snipped tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, snipped basil, garlic, salt, and pepper. Turn mushroom caps stem sides up; fill caps with ricotta mixture. Sprinkle feta cheese over tops.
Bake filled caps in the 450°F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.
To make ahead: Prepare as directed through step 2. Cover and chill for up to 24 hours. Preheat oven to 450°F. Bake mushrooms for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.