MUSHROOM AND RICOTTA BRUSCHETTA
This appetizer is super simple and tasty. Cook the mushrooms while you prepare the toasted bread, and you'll be serving these up in no time.
Provided by Chef John
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
- Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
- Bake in the preheated oven until cheese is browned, about 12 minutes.
- Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.
- Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
- Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 22.6 g, Cholesterol 61.8 mg, Fat 14.7 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5.2 g, Sodium 541.9 mg, Sugar 3.9 g
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m faizan
[email protected]I would definitely recommend this recipe to anyone who loves mushrooms and ricotta cheese.
nila rahman
[email protected]This recipe is a little time-consuming, but it's worth it. The end result is delicious!
Myles Cullen
[email protected]I made this recipe for my husband's birthday party and it was a huge success. Everyone loved it!
Bimala Aryal
[email protected]This recipe is perfect for a summer party. It's light and refreshing, and everyone loves it.
Yanib King
[email protected]I've never made bruschetta before, but this recipe made it so easy. I'm definitely going to be making it again.
Deogratius John
[email protected]This recipe is a great way to get your kids to eat mushrooms. My kids love it!
Daniel Marshall
[email protected]I love the simplicity of this recipe. It's only a few ingredients and it's so easy to make.
Amy Ann Lutz
[email protected]This recipe is a great way to use up leftover mushrooms. I always have a few mushrooms in the fridge and this is a great way to use them up.
hasina murad
[email protected]I made this recipe for a party and everyone raved about it. It was the perfect appetizer.
Laxman Aryal
[email protected]I wasn't sure about the combination of mushrooms and ricotta, but I was pleasantly surprised. It was delicious!
Shoaib Ashraf
[email protected]This recipe was a little bland for my taste. I added some extra garlic and salt and it was much better.
Bavna Islam
[email protected]I've made this recipe several times and it always turns out great. It's a crowd-pleaser and everyone loves it.
Yasir khan Shoro
[email protected]This is one of my favorite bruschetta recipes. The mushrooms and ricotta are a perfect combination, and the balsamic glaze adds a nice touch of sweetness.
Alexis Truett
[email protected]I love how easy this recipe is to make. I always have the ingredients on hand, so it's a great option for a quick and easy meal.
Su jan Subedi
[email protected]This mushroom and ricotta bruschetta was a hit at my last party! The flavors were amazing and the presentation was beautiful. I will definitely be making this again.