Stuffed Mushrooms

Yields8 Servings
 8 large flat mushrooms, stalks removed, chopped and reserved
 1 lemon, juice
 2 tbsp olive oil
 8 spring onions, chopped
 2 tbsp fresh thyme
 2 tbsp fresh oregano
 500 g ricotta cheese
 16 slices Parma ham
1

preheat the oven to 190C/Gas 5
heat 1 tablespoon of the oil in a pan and dry the mushroom stalks, spring onions and herbs for 3-4 minutes until tender
add the ricotta and season with salt and fresh ground black pepper
meanwhile place the mushrooms on a baking sheet, brush with a mixture of the lemon juice and 1 tablespoon olive oil and roast for 3-4 minutes
place two slices of the Parma ham in each mushroom to form a ruffle, then top with the ricotta mixture
serve with a salad and cherry tomatoes drizzled with olive oil and balsamic vinegar