Recipe By Chef John
Published Jan 23rd
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 260.9

This appetizer is super simple and tasty. Cook the mushrooms while you prepare the toasted bread, and you’ll be serving these up in no time.

Recipe Ingredients

  • 1 cup ricotta cheese
  • 1 egg
  • 1 lemon, zested
  • ½ 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
  • ¼ cup green onions, chopped
  • ¼ cup Marsala wine
  • ½ cup chicken broth
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon butter
  • salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
  3. 3 Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
  4. 4 Bake in the preheated oven until cheese is browned, about 12 minutes.
  5. 5 Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.
  6. 6 Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
  7. 7 Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Nutrition Facts

  • Calories 260.9
  • Carbohydrate 22.6 g
  • Cholesterol 61.8 mg
  • Fat 14.7 g
  • Fiber 2.1 g
  • Protein 8.1 g
  • Saturated Fat 5.2 g
  • Sodium 541.9 mg
  • Sugar 3.9 g

Chef's Notes

You can use just about any herb in the mushroom mixture: tarragon, basil, or chervil would work well.


  1. This was delicious. Just 2 of us so I served 4 pieces as supper with fresh fruit. I only used about half of the ricotta mixture to keep bread from being soggy. Next day added parm and frozen spinach to ricotta and used as stuffing for pasta shells. We don t eat red meat and - Read more ...
  2. Very tasty. There was enough of the mixture for about 12 pieces of French bread. I had to up the heat to evaporate all the liquid at Step 6--medium low wouldn't cut it.
  3. I made this recipe. but I doubt the cheese used in the video was a ricotta cheese its just to soft and looks more like cream cheese to me. ricotta is much firmer and doesn't blend the way it does in the video. anyhow I adjusted the recipe and added some cream cheese to make - Read more ...
  4. Added a blend of Italian cheeses (Parmesan Asiago Fontina and Provolone) to this and salted to taste. I enjoyed this very much. I will be having this once a week as a side dish. Whoever said it was "too eggy" must've down something wrong. It's a wonderful blend of ingredients that will titillate your taste - Read more ...
  5. I prepared the mushrooms and served them as a side for my Sirloin Roast. I made three pounds and could have used 6. Everybody loved them.
  6. This recipe es amazing! I added fresh crushed garlic to the end and let it sauté a bit. A big hit at dinner.
  7. This was really nice. Light and bright...the hot flakes gave it zig and the lemon was a surprise on the tongue. I added some parmesean cheese (to taste) because I thought it seemed a bit bland without it and I think it added to the flavor. Used ciabatta bread and since it was a wide - Read more ...
  8. I toasted the bread only until slightly dry (no color to the bread), spread on the ricotta mixture, and after 9 minutes in the oven, they were already browned more than I would have liked and even a little crunchy. In the future, I will either lower the oven temperature or start checking for doneness - Read more ...
  9. It was a bit too much egg for my taste. Had to add a lot more seasoning to the mushrooms just to take the edge off of the ricotta mixture. You might want to toast the bread a little before adding the ricotta mixture because the bread tends to get a little soggy. Interesting mix - Read more ...