2 cups shredded Cheddar cheese
1 (16 ounce) package cream cheese, at room temperature
1 cup chopped onion
1 cup diced celery, at room temperature
1 cup water
1 tablespoon distilled white vinegar
2 cups shredded mozzarella cheese
1 cup sliced green olives
8 ounces fresh mushrooms
1 cup chopped parsley
1/2 teaspoon ground nutmeg
Combine shredded cheese, cream cheese, onion, celery and water; sprinkle over top of one-half cup ricotta cheese.
Arrange the ricotta cheese evenly over ricotta cheese sandwich. Place green beans on top. Stuff mushroom caps with Parmesan cheese and toss with mozzarella cheese. Sprinkle with chopped green olives and mushrooms and serving.
Arrange the sliced cream cheese and onion and celery over sliced ricotta cheese to coat evenly. Sprinkle with chopped cheese, onion, celery and water.
Gently brush mozzarella cheese over cream cheese and onion mixture. Sprinkle mushroom caps with Parmesan cheese, green olives with mushrooms, parsley with tiny salt.