Mushroom and Ricotta Bruschetta Recipe

Name: Mushroom and Ricotta Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1 egg; 1 lemon, zested; 1/2 teaspoon salt; 1 pinch freshly ground black pepper, or to taste; 1 pinch red pepper flakes, or to taste; 4 slices French bread, toasted; 1 tablespoon olive oil; 1 tablespoon butter; 1 tablespoon olive oil; 16 large white mushrooms, sliced; 1/4 cup green onions, chopped; 1/4 cup Marsala wine; 1/2 cup chicken broth; 2 teaspoons lemon juice; 2 tablespoons chopped Italian parsley; 1 tablespoon butter; salt and freshly ground black pepper to taste

Servings: persons

1 cup ricotta cheese
1 egg
1 lemon, zested
1/2 teaspoon salt
1 pinch freshly ground black pepper, or to taste
1 pinch red pepper flakes, or to taste
4 slices French bread, toasted
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon olive oil
16 large white mushrooms, sliced
1/4 cup green onions, chopped
1/4 cup Marsala wine
1/2 cup chicken broth
2 teaspoons lemon juice
2 tablespoons chopped Italian parsley
1 tablespoon butter
salt and freshly ground black pepper to taste

1
Preheat oven to 425 degrees F (220 degrees C).
2
Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
3
Place toasted bread slices on a baking sheet.
4
Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
5
Bake in the preheated oven until cheese is browned, about 12 minutes.
6
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.
7
Add green onions; cook and stir until softened, 2 to 3 minutes.
8
Stir marsala wine into mixture and cook until reduced by half, about 1 minute.
9
Reduce heat to medium-low.
10
Add chicken stock and lemon juice to skillet; cook until liquid has evaporated.
11
Reduce heat to low.
12
Stir in parsley and butter.
13
Season with salt and black pepper to taste.
14
Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup ricotta cheese, 1 egg, 1 lemon, zested, 1/2 teaspoon salt, and more.

Yes, Mushroom and Ricotta Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Ricotta Bruschetta

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