Four-Cheese Stuffed Mushrooms

Preheat oven to 350 degrees 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 degrees 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 degree F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.