cheese stuffed mushroom caps  1 cup (250 ml) ricotta cheese ¼ cup (60 ml) finely chopped parsley ¼ lb (100 g) prosciutto (thinly sliced Italian cured ham), finely chopped salt and freshly ground black pepper to taste 1 tablespoons (15 ml) fresh lemon juice 4 tablespoons (60 ml) olive oil 18 medium-sized mushroom caps 2 oz (50 g) mozzarella cheese cut into ¼ in (5 mm) pieces 1. In a mixing bowl combine the ricotta, parsley, prosciutto, salt, pepper, and the lemon juice and mix until thoroughly combined. 2. Heat the olive oil in a large, heavy skillet over high heat and fry the mushroom caps for about 2 minutes on each side, until lightly browned. Remove from the heat. 3. Fill the mushroom caps with the ricotta mixture and top each with some of the mozzarella pieces. Arrange in a shallow baking dish and bake in the center of a 400F (200C) oven for 8 to 10 minutes, until the filling begins to bubble. 4. Brown the tops under a hot broiler for about 30 seconds. Serve immediately. Serves 4 to 6 as an appetizer or first course. back