1. Heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and a large pinch of salt. Sauté, stirring occasionally, until mushrooms start to turn golden brown and onions are transparent, about 5 minutes. Make space in the center of the pan, add garlic, and cook until fragrant, about 30 seconds, adding more olive oil if needed. Add bell peppers and sauté until they just start to soften, about 2 minutes. Season with black pepper, cayenne, and more salt to taste if needed. Remove from heat and transfer to a baking dish or pan.

2. Preheat the oven to 400 degrees F (200 degrees F).

3. Combine ricotta, Parmesan, and Monterey Jack cheese in a bowl. Season with parsley, salt, pepper, and nutmeg. Mix well until all ingredients are incorporated. Divide filling between 4 slices of ham, and roll each up into a tube. Set on top of vegetable mixture, and top with grated Monterey Jack cheese.

4. Bake in the preheated oven until cheese is melted and everything is heated through, 25 to 30 minutes. Garnish with parsley if you like.

Cook's Notes:

Involtini can be topped with a sauce, like cannelloni before being topped with cheese and baked.

Smoked turkey can be used instead of ham.

Mozzarella can be used in place of the Monterey Jack cheese.