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<\/p>\nMushroom and Ricotta Bruschetta<\/p>\n
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1 cup ricotta cheese<\/p>\n
1 egg<\/p>\n
1 lemon, zested<\/p>\n
\u00bd tsp. salt<\/p>\n
1 pinch freshly ground black pepper, or to taste<\/p>\n
1 pinch red pepper flakes, or to taste<\/p>\n
4 slices French bread, toasted<\/p>\n
1 T. olive oil<\/p>\n
1 T. butter<\/p>\n
1 T. olive oil<\/p>\n
16 large white mushrooms, sliced<\/p>\n
\u00bc cup green onions, chopped<\/p>\n
\u00bc cup Marsala wine<\/p>\n
\u00bd cup chicken broth<\/p>\n
2 tsp. lemon juice<\/p>\n
2 T. chopped Italian parsley<\/p>\n
1 T. butter<\/p>\n
salt and freshly ground black pepper to taste<\/p>\n
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Preheat oven to 425 degrees F (220 degrees C). Mix ricotta, egg, lemon zest, 1\/2 tsp. salt, black pepper, and red pepper flakes in a bowl until smooth. Place toasted bread slices on a baking sheet. Sprinkle with 1 T. 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 T. 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.\u00a0 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.\u00a0 Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom and Ricotta Bruschetta 1 cup ricotta cheese 1 egg 1 lemon, zested \u00bd tsp. salt 1 pinch freshly ground black pepper, or to taste 1 pinch red pepper flakes, or to taste 4 slices French bread, toasted 1 T. olive oil 1 T. butter 1 T. olive oil 16 large white mushrooms, sliced \u00bc cup green onions, chopped \u00bc cup Marsala wine \u00bd cup chicken broth 2 tsp. lemon juice 2 T. chopped Italian parsley 1 T. butter salt…<\/p>\n