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Cheese Stuffed Mushroom Caps

1 c Ricotta cheese
1/4 c Finely chopped parsley
1/4 lb Prosciutto (thinly sliced Italian cured ham), finely chopped
Salt and freshly ground black pepper to taste
1 tb Fresh lemon juice
4 tb Olive oil
18 md Mushroom caps
2 oz Mozzarella cheese, cut into 1/4 in (5 mm) pieces


In a mixing bowl combine the ricotta, parsley, prosciutto, salt, pepper, and the lemon juice and mix until thoroughly combined. 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. 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. Brown the tops under a hot broiler for about 30 seconds. Serve immediately.




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