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Preheat oven to 350°F. Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a shallow baking pan, stem-sides down. Bake for 12 minutes. Drain off any liquid. Increase oven temperature to 450°F.
Meanwhile, place sun-dried tomatoes in a small bowl; cover with boiling water and let stand for 10 minutes. Drain tomatoes, discarding liquid. Coarsely snip tomatoes.
In a medium bowl, combine snipped tomatoes, ricotta, spinach, Monterey Jack, Parmesan, basil, garlic, salt and pepper. Turn mushroom caps stem-sides up; fill caps with ricotta mixture. Sprinkle feta over tops.
Bake filled caps for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.