Baked Ricotta with Mushrooms, Parmesan and Basil
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This baked ricotta dish is enhanced with the savory flavors of feta, parmesan, and sautéed mushrooms, creating a creamy and delicious appetizer or side dish.
Ingredients
Units
Scale
- 500g (1lb) fresh ricotta (from the deli or basket)
- 50ml thickened cream (approximately 2 tablespoons)
- 50g creamy Danish feta (approximately 2 tablespoons)
- 50g grated parmesan (approximately 2 tablespoons)
- 50ml olive oil (approximately 2 tablespoons)
- 200g mushrooms, sliced
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 180°C (350°F).
- In a food processor or mixing bowl, combine the ricotta, thickened cream, feta, and parmesan. Mix until smooth and well combined.
- Grease individual round molds or a loaf tin with olive oil. Pour the ricotta mixture into the prepared molds or tin, smoothing the top with a spatula.
- Bake in the preheated oven for 15 to 20 minutes, or until the ricotta is set and lightly golden on top.
- While the ricotta is baking, heat the remaining olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, cooking for 5-7 minutes until the mushrooms are golden brown and tender. Season with salt and pepper to taste.
- Once the ricotta is baked, remove from the oven and let it cool slightly. Serve topped with the sautéed mushrooms and garnish with fresh basil leaves.
Notes
For a creamier texture, ensure the ricotta is fresh and well-drained. You can substitute the mushrooms with other vegetables like spinach or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
