Zesty Whipped Ricotta and Sundried Tomato Roasted Portabella Caps Recipe
| 1 min read
Serving Amount
Ingredients
6 portabella mushroom caps
Spray oil
1⁄2 cup ricotta
2 tbsp oil from sun-dried tomato jar
1 clove garlic, minced
1 lemon, zested and wedged
Salt and pepper to taste
2 cup arugula
1⁄4 cup julienne cut sun-dried tomatoes
1⁄4 cup shaved parmesan cheese
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Clean and remove gills from portobella mushrooms. Place on a lined baking sheet and spray with oil. Roast for 10 minutes. Remove from the oven and dry any wet content from the caps.
Step 3
Prepare the ricotta mixture in a blender. Add ricotta, 2 tablespoons of oil from a jar of sun-dried tomatoes, minced garlic, zest from ½ lemon, juice from ½ lemon and salt and pepper to taste. Blend/process until smooth.
Step 4
Add whipped ricotta mixture to roasted mushroom caps and roast for another 10 minutes.
Step 5
Top with arugula, 4-5 slices of sun-dried tomatoes for each cap, shaved parmesan cheese and lemon juice. Serve with the rest of the lemon wedges. Enjoy!
