Mushrooms with ricotta and walnuts on toast
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As an appetizer today I propose a wonderful grilled mushrooms. Though the appetizer is very provisional, since it turns out rather filling... And Gordon Ramsay positions this dish as a breakfast dish, too. Come in, have a taste!
Ingredients for mushrooms with ricotta and walnuts on toast
- Olive oil
- Mushrooms (portobello, mini portobello) - 300 g
- Salt (sea)
- Black pepper
- Ricotta - 350 g
- Walnuts - 4 tablespoon
- Oregano (1 sprig, leaves only) - 1 pc
- Parmesan (grated) - 2 tablespoon
- Bread (Rye bread with cereals or on sourdough, as needed for the quantity of mushrooms)
How to cook mushrooms with ricotta and walnuts on toast step by step with photos
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Let's start by making our ingredients. Wash the mushrooms, chop the cheese and nuts, get the oregano (alas, I was never able to find fresh herbs, so I used 1 teaspoon dried) and the ricotta. |
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Turn the oven up to 200 degrees, and in the meantime, mix the ricotta with the walnuts, Parmesan and oregano, season with salt and pepper. |
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We line a baking tray with foil, coat it with olive oil and put the mushrooms on top, then fill it with ricotta, drizzle a little olive oil on it and put it in the oven for 10 minutes until the mushrooms get soft. While the mushrooms are cooking, toast a little bread in a pan or a toaster. |
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To serve, we place the bread on warmed plates, and carefully arrange the cooked mushrooms on top. For my part, I put a slice of lettuce between the bread and the mushrooms and sprinkle a little Parmesan on top. |
Salt, Black Pepper, Walnuts, Oregano, Tender, Mushrooms, Mushroom, Parmesan, Bread, Ricotta, appetizers, Appetizers with Mushrooms
