Mushroom and Ricotta Bruschetta2 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“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.” - by Chef John
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 348 cal
- 19.6 g
- 25.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I toasted the bread only until slightly dry (no color to the bread), spread on the ricotta mixture, and after 9 minutes in the oven, they were already browned more than I would have liked and even a l..." See moreittle crunchy. In the future, I will either lower the oven temperature or start checking for doneness a little sooner. If I'd set the timer for 12 minutes, they would have been burned. Oven temps vary, but I'd recommend that you play it safe, and watch your time, at least the first time you make this. Also, I had a long loaf of bakery french bread which is not large in diameter, so I did have some topping left over (but it'll get used). I had everything prepped, so as soon as the bread came out of the oven, the mushroom mixture was ready...timing worked out perfectly! The lemon really brightens up the flavor, and the marsala enriches the flavor of the mushrooms. This is a fabulous bruschetta with beautiful eye appeal, and most definitely will be made again."
"It was a bit too much egg for my taste. Had to add a lot more seasoning to the mushrooms just to take the edge off of the ricotta mixture. You might want to toast the bread a little before adding the ..." See morericotta mixture because the bread tends to get a little soggy. Interesting mix of flavors though."
Mike's Mushroom Bread
Parmesan Bruschetta with Mushroom Ragu
Just swipe to see more like this.