Photo: Andrew Ridley
Mushroom and Ricotta Bruschetta
18 ingredients
15 min + 25 min
4 servings
openrecipes
Make a simple bruschetta with ricotta and sautéed mushrooms.
Estimated Nutrition (whole recipe, rough)
1204
Calories
66g
Protein
46g
Fat
122g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes