Zesty Whipped Ricotta and Sundried Tomato Roasted Portabella Caps Recipe

Shanthi Appelo
Shanthi Appelo

| 1 min read

This vegetarian appetizer recipe is easy and full of flavor. The Italian-inspired flavors of ricotta, olive oil, lemon, garlic and parmesan complement each other wonderfully while the arugula offers a peppery bite. Enjoy as an appetizer for a family meal or serve at your next get-together.
Serving Amount
  • 6 portabella mushroom caps

  • Spray oil

  • 12 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

  • 14 cup julienne cut sun-dried tomatoes

  • 14 cup shaved parmesan cheese

  • 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! 

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