Cheese-Stuffed Mushroom Caps

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                            FOOD FUNNY
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This one from Rosemary Zwick sounds like it might have actually happened once or twice:

Two children ordered their mother to stay in bed one Mother's Day
morning. As she lay there looking forward to breakfast in bed, the smell
of bacon floated up from the kitchen. But after a good long wait she
finally went downstairs to investigate. She found them both sitting at
the table eating bacon and eggs. "It's a surprise for Mother's Day," one
explained, "we decided to cook our own breakfast."

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                            TODAY'S RECIPE
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Here is a quick and easy version of a popular restaurant appetizer and staple of cocktail parties.

Cheese-Stuffed Mushroom Caps

1 cup (250 ml) ricotta cheese
1/4 cup (60 ml) finely chopped parsley
1/4 lb (100 g) thinly sliced 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 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.
Serves 4 to 6.
Received on Mon Jan 4 07:10:30 2010