MUSHROOM RICOTTA TOAST
Provided by Ree Drummond : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
BAKED RICOTTA WITH SPRING VEGETABLES
Here's a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.
Provided by Florence Fabricant
Categories lunch, snack, dips and spreads, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
- Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
- Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
- Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.
MUSHROOM PESTO
Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.
Provided by Jewels Cooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g
RICOTTA-STUFFED PORTOBELLO MUSHROOMS
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.
Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
CRUNCHY PESTO & MOZZARELLA BAKED MUSHROOMS
Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.
- Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.
- Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.
Nutrition Facts : Calories 560 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium
More about "baked mushrooms with ricotta pesto recipes"
SIMPLE PESTO STUFFED MUSHROOMS - MEALS WITH MAGGIE
From mealswithmaggie.com
5/5 (1)Total Time 30 minsCategory AppetizersCalories 46 per serving
- Wipe mushrooms with a damp cloth and remove stems. Dice mushroom stems and sauté with 1 tablespoon olive oil over medium heat to remove any moisture.
- Once the mushrooms stems have released moisture (they will look smaller), add in garlic and shallot being careful not to burn over medium high heat.
- When garlic and shallot are fragrant, add in breadcrumbs and turn heat down to low. Toast breadcrumb and mushroom stem mixture for 1-2 minutes.
BAKED MUSHROOMS WITH RICOTTA & PESTO RECIPE
From food.com
Servings 4Total Time 35 minsCategory Lunch/SnacksCalories 301 per serving
WHAT MAKES A GREAT PESTO, ACCORDING TO AN EXPERT - EATINGWELL
From eatingwell.com
FREE HEALTHY RECIPE - BAKED FIELD MUSHROOMS WITH RICOTTA AND PESTO
From thefoodcoach.com.au
STUFFED MUSHROOM RECIPE | JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
WHITE PESTO SPINACH LASAGNA. - HALF BAKED HARVEST
From halfbakedharvest.com
RICOTTA STUFFED PESTO MUSHROOMS - MAYO CLINIC DIET
From diet.mayoclinic.org
RICOTTA STUFFED MUSHROOMS - MARCELLINA IN CUCINA
From marcellinaincucina.com
PESTO BAKED MUSHROOMS WITH RICOTTA RECIPE - FRESCO
From recipes.frescocooks.com
STUFFED PORTOBELLO MUSHROOMS | THE MEDITERRANEAN DISH
From themediterraneandish.com
BAKED MUSHROOMS WITH RICOTTA & PESTO - BBC GOOD FOOD …
From bbcgoodfoodme.com
SPINACH-MUSHROOM PESTO RICOTTA LASAGNA | VANILLA AND BEAN
From vanillaandbean.com
BAKED MUSHROOMS WITH RICOTTA & PESTO | RECIPE CART
From getrecipecart.com
RICOTTA PESTO PASTA - SALT & BAKER
From saltandbaker.com
EASY CREAMY RICOTTA PESTO PASTA - THE TASTE EDIT
From thetasteedit.com
CREAMY MUSHROOM PESTO PASTA RECIPE (ONE-POT) | KITCHN
From thekitchn.com
PESTO PASTA BAKE WITH RICOTTA | ORCHIDS + SWEET TEA
From orchidsandsweettea.com
CREAMY MUSHROOM RICOTTA PASTA - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
THE FRESHEST GARLIC SCAPE PESTO RECIPE | TASTE OF HOME
From tasteofhome.com
PESTO BAKED MUSHROOMS WITH RICOTTA RECIPE - FRESCO
From recipes.frescocooks.com
You'll also love