Dried-Tomato-Stuffed Mushrooms

i found this on BHG.

• Ready In: 28 mins
• Yields: 24 caps.

Ingredients

• 24  large fresh mushrooms (1-1/2 to 2-inch diameter)
•  olive oil
• 8  dried tomatoes
• 1  cup ricotta cheese
• 1⁄2 cup  finely chopped fresh 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)
•  fresh oregano (optional)

Directions

1. Rinse and drain mushrooms.
2. Remove and discard stems.
3. Brush mushroom caps with oil.
4. Arrange in a shallow baking pan, stem side down.
5. Bake in a 350 degree oven for 12 minutes.
6. Drain any liquid.
7. Meanwhile, cover tomatoes with boiling water; soak 10 minutes.
8. Drain; coarsely chop.
9. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt, and pepper in a bowl.
10. Turn caps stem side up; fill each with ricotta mixture.
11. Sprinkle feta cheese over tops.
12. (Mushrooms can now be covered and chilled overnight.) Bake filled caps in a 450 degree oven for 8 to 10 minutes or until heated through and lightly browned.
13. Garnish with fresh oregano leaves, if desired.