Roasted Mushroom Toast with Whipped Ricotta

Easy & Delicious Mushroom Toast

By: Pam Smith, RDN

My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious recipes you can whip up in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here). It is time for Avocado Toast move over. Roasted Mushroom Toast with Whipped Ricotta is here to stay!

Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Roasted Mushroom Toast with Whipped Ricotta

Ingredients

• 1 lb. mushrooms, such as crimini, portabella, beech, royal trumpet, oyster or maitake

• 1 1/2 tablespoons extra virgin olive oil

• 2 teaspoons P.S. Flavor!™ Creole Kitchen, or kosher salt and pepper, to taste

• 1 1/2 cups ricotta cheese, at room temperature

• 2 teaspoons lemon zest

• 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)

• 1 scallion, thinly sliced

• 1 teaspoon minced garlic

• 1/2 tablespoon sherry vinegar

• 3 tablespoons finely minced herbs, such as flat-leaf parsley or thyme

• Multigrain baguette, sliced 1/4- to 1/2-inch thick

• 1/4 cup freshly grated Parmigiano-Reggiano, crumbled feta or goat cheese, if desired

Method

1. Place a sheet pan in oven and preheat to 400º F.

2. Gently clean the mushrooms with a damp cloth or a paring knife to remove any dirt or dark spots. Cut off any tough stems. Leave small, bite-size mushrooms whole; quarter or slice larger mushrooms to bite-size pieces.

3. Toss in 1 teaspoon olive oil and 1/2 teaspoon Creole Kitchen seasoning and then add to pan, scattering evenly (you’ll hear a sizzle when they hit the hot pan!) and roast until all the juices are removed from the pan, and the mushrooms begin to brown slightly.

4. Prepare Whipped Ricotta by whisking together ricotta, 1/2 tablespoon olive oil, lemon zest, lemon juice and 1/2 teaspoon Creole Kitchen seasoning. You may add 2 tablespoons of the grated Parmigiano-Reggiano, feta or goat cheese, if desired.

5. When mushrooms are roasted, heat non-stick or cast-iron skillet over medium-high heat. Add another teaspoon olive oil, scallion and garlic and sauté for about 30 seconds, then add sherry vinegar and roasted mushrooms, and sauté to coat mushrooms. Add 2 tablespoons fresh herbs and adjust seasoning to taste.

6. Shortly before serving, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Arrange the bread slices on a baking sheet and brush them with another teaspoon olive oil and sprinkle with remaining Creole Kitchen seasoning. Broil until the bread is golden, 1- 2 minutes. Flip and toast the other side, about 1 minute.

7. Spread the warm mushroom mixture on the toasts, and sprinkle with some of the cheese on top, if desired. Garnish with remaining fresh herbs.