Rating: 4.5 stars 4.2
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Cook's Note:

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

Nutrition Facts

261 calories; protein 8.1g; carbohydrates 22.6g; fat 14.7g; cholesterol 61.8mg; sodium 541.9mg. Full Nutrition
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