Mushroom Ricotta Toast
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 295
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 37
- Sodium
- 469
- Total: 15 min
- Active: 15 min
Ingredients
2 tablespoons olive oil
1 small shallot, sliced
4 cups sliced mixed mushrooms (oyster, shiitake, cremini and white)
2 teaspoons chopped fresh marjoram
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Zest and juice of 1/2 lemon
Four 1/2-inch-thick slices rustic Italian bread, toasted
1 cup baby arugula leaves
Directions
- Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
- Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
- Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.