- 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
- 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.
05/12/2018
recipepes.com
Mushroom and Ricotta Bruschetta, recipe
PT15M
PT1H
5
455 calories
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