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Mushroom and Ricotta Bruschetta

Rated as 4.17 out of 5 Stars
57k

"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."
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Ingredients

40 m servings 261
Original recipe yields 4 servings

Directions

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  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. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
  4. Bake in the preheated oven until cheese is browned, about 12 minutes.
  5. 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.
  6. 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.
  7. Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Footnotes

  • Cook's Note:
  • You can use just about any herb in the mushroom mixture: tarragon, basil, or chervil would work well.

Nutrition Facts


Per Serving: 261 calories; 14.7 22.6 8.1 62 542 Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ev...

Most helpful critical review

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 addin...

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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 ev...

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 addin...

This was really nice. Light and bright...the hot flakes gave it zig and the lemon was a surprise on the tongue. I added some parmesean cheese (to taste) because I thought it seemed a bit bland...

Added a blend of Italian cheeses (Parmesan, Asiago, Fontina and Provolone) to this and salted to taste. I enjoyed this very much . I will be having this once a week as a side dish. Whoever sai...

I prepared the mushrooms and served them as a side for my Sirloin Roast. I made three pounds and could have used 6. Everybody loved them.

This recipe es amazing! I added fresh crushed garlic to the end and let it sauté a bit. A big hit at dinner.

I didn't make any changes to this recipe. It was delicious!

I skipped the wine. I used sara Lee artesano bread. I followed the suggestion to add parmesan. The mushroom mixture didn't cook down as much as I would have liked so I added a pinch of flour. ...

Very tasty. There was enough of the mixture for about 12 pieces of French bread. I had to up the heat to evaporate all the liquid at Step 6--medium low wouldn't cut it.