4 Star Mushroom & Ricotta Brushetta

I have to admit that I have not tried this recipe but don't see how you could go wrong, it looks delicious!!

Makes 4 servings

Ingredients

 1 cup ricotta cheese

 1 egg

 1 lemon, zested

 1/2 teaspoon salt

 1 pinch freshly ground black pepper, or to taste

 1 pinch red pepper flakes, or to taste

 4 slices French bread, toasted

 1 tablespoon olive oil

 1 tablespoon butter

 1 tablespoon olive oil

 16 large white mushrooms, sliced

 1/4 cup green onions, chopped

 1/4 cup Marsala wine

 1/2 cup chicken broth

 2 teaspoons lemon juice

 2 tablespoons chopped Italian parsley

 1 tablespoon butter

 salt and freshly ground black pepper to taste

Directions

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.

Watch the video here