Mushroom and Ricotta Bruschetta Recipe - Allrecipes.com
Mushroom and Ricotta Bruschetta Recipe
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Mushroom and Ricotta Bruschetta
Make a simple bruschetta with ricotta and sautéed mushrooms. See more
  • READY IN 40 mins

Mushroom and Ricotta Bruschetta

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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.
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Footnotes

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

Feb 14, 2013

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 little 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.

 
Jan 26, 2013

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 ricotta mixture because the bread tends to get a little soggy. Interesting mix of flavors though.

 

4 Ratings

Jan 22, 2014

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 without it and I think it added to the flavor. Used ciabatta bread and, since it was a wide loaf, the receipe made one piece per guest. (made 5 slices).

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 836 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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