Cheese-Stuffed Mushroom Caps

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             FOOD FUNNY
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Thanks to Rosemary Zwick for sharing these:
 
Definitions By Mom
 
AIRPLANE: What Mom impersonates to get a 1-year-old to eat strained beets.
 
APPLE: Nutritious lunchtime dessert which children will trade for cupcakes.
 
BED & BREAKFAST: Two things the kids will never make for themselves.
 
COUCH POTATO: What Mom finds under the sofa cushions after the kids eat dinner.
 
DRINKING GLASS: Any carton or bottle left open in the fridge.
 
EYE: The highly susceptible optic nerve which, according to Mom, can be
"put out" by anything from a suction-arrow to a carelessly handled butter knife.
 
FOOD: The response Mom usually gives in answer to the question, "What's for dinner tonight
 
ICE: Cubes of frozen water which would be found in small plastic tray if
kids or husbands ever filled the things instead of putting them back in the freezer empty.
 
LEMONADE STAND: Complicated business venture where Mom buys powdered
mix, sugar, lemons, and paper cups, and sets up a table, chairs,
pitchers and ice for kids who sit there for three to six minutes and net a profit of 15 cents.
 
OPEN: The position of children's mouths when they eat in front of company.

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             TODAY'S RECIPE
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Here is quick, easy, and delicious version of a cocktail party staple.

Cheese-Stuffed Mushroom Caps

1 cup (250 ml) ricotta cheese
1/4 cup (60 ml) finely chopped parsley
1/4 lb (100 g) prosciutto, finely chopped
Salt and freshly ground pepper to taste
1 Tbs (15 ml) fresh lemon juice
4 Tbs (60 ml) olive oil
18 medium-sized mushroom caps
2 oz (50 g) mozzarella cheese, cut into 1/4-inch (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.
Serves 4 to 6 as an appetizer or first course.
Received on Mon Jul 28 01:00:10 2008