Preparation:
In a mixing bowl combine the ricotta, parsley, ham, salt, pepper, and the lemon juice and mix until throughly 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 400. oven for 8-10 minutes, until the filling begins to bubble. Brown the tops under a hot broiler for about 30 seconds. Serve immediately. |
