Sherried Rice stuffed Mushrooms

In a medium saucepan bring water to boiling. Add uncooked rice. Return to boiling; reduce heat. Cover and simmer till rice is tender, allowing 40 minutes for wild rice and 35 minutes for brown rice. Remove from heat. Let stand, covered, for 5 minutes. Chill.

Rinse mushrooms; pat dry. Trim stems; remove stems and finely chop them. In a medium frying pan heat 1 tablespoon of the oil; cook the chopped mushroom stems, pepper (capsicum), and spring onion till vegetables are tender. Remove from heat. Stir in cooked rice, prosciutto or ham, sherry, lemon juice, paprika, and pepper.

Brush mushroom caps with remaining 1 tablespoon oil; place, stem-side down, on an uncovered barbecue, or on the unheated rack of a grill pan. Cook directly over medium coals or grill 2-3 in/5-7.5 cm from heat for 3-6 minutes, or till mushrooms are golden brown. Remove from heat.

Turn mushrooms stem-side up; spoon stuffing into mushrooms, mounding tops. Sprinkle with Parmesan cheese. Barbecue or grill, stuffing-side up, for about 5 minutes more, or till mushrooms are brown and cheese is melted.