Try this Broiled ricotta cheese with browned butter mushrooms recipe, or contribute your own.
Suggest a better descriptionpreheat broiler. Spread ricotta across bottom of small shallow dish, or 4 individual dishes. Slide under broiler and cook until cheese Browns on top and heats through, about 10 minutes. Meanwhile, in large sauté pan over med heat, sauté smashed garlic in oil until it starts to brown, about 2 minutes. Remove garlic from pan and discard. Immediately add mushrooms to hot oil in pan, season with salt and pepper and cook until just browned, about 30 seconds. Add a tablespoon of water and saute until water evaporates and mushrooms are tender, about 4 minutes. Turn off heat and leave pan on burner to keep warm. While mushrooms cook make brown butter vinaigrette. Melt butter over low heat until brown about 3 minutes. Remove from heat let cool about 2 minutes and then add vinegar and salt and pepper to taste.
Place baguette slices on baking sheet in single layer toast under broiler --2 minutes per side. Remove from oven and rub with the cut garlic half.
To serve, spoon warm mushrooms over ricotta and spoonfuls of vinaigrette over the top. Serve with the garlic toast.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 615 | ||
Calories from Fat: 358 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 95.9mg | 30 % | |
Sodium 563.3mg | 19 % | |
Potassium 249.9mg | 7 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 42.6g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 615
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