Shelly's Recipe

ITALIAN CHEESE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1 cup ricotta cheese
1/4 cup finely chopped parsley
1/4 lb prosciutto, finely chopped
2 tsp salt
Pepper
1 tbsp lemon juice
4 tbsp olive oil
18 medium mushroom caps, stems removed
1/2 cup mozzarella cheese, cut into 1/4 inch bites

Preheat oven to 400. Place ricotta in a large mixing bowl, and with a wooden spoon, beat in next 5 ingredients. Beat vigorously until the ingredients are well combined and the mixture is smooth. Set aside. In a skillet, heat the oil until a light haze forms about it. Drop mushroom caps and fry for another minute or two or until they are lightly browned. Remove from heat.

Fill the caps with the cheese mixture and top each with bits of mozzarella. Arrange caps in a shallow baking dish and bake for 8 minutes or until filling begins to bubble. Slide the caps under the broiler for 30 seconds to brown the cheese topping. Serve at once.