Cheesy stuffed mushrooms

1. Preheat oven to 350 degree F

2. Remove mushroom stems

3. Chop up stems and add to medium bowl

4. Spray mushroom caps with olive oil spray and arrange in shallow pan, stem side down

5. Bake for 12 minutes and drain off any liquid

6. Turn up oven to 450 degrees F

7. Meanwhile, cover tomatoes with oiling water, let stand for 10 minutes to re-hydrate

8. Drain and coarsely chop tomatoes

9. Combine tomatoes, ricotta, cheddar, Parmesan, bacon, breadcrumbs, garlic, slat, and pepper with mushroom stems

10. Turn mushrooms stem side up and fill caps with mixture

11. Bake for 8-10minutes or until heated through and lightly browned