Mushroom & Whipped Ricotta Flatbreads
Mushrooms, lemony whipped ricotta and crisp arugula make for a showstopping appetizer or entrée!
Serves: 2-4
Prep Time: 20 minutes
Cook Time: 10-12 minutes
What You Need
- 2 store-bought naan or flatbread
- Whipped Ricotta
- 1 cup ricotta
- 1 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- 1 teaspoon olive oil
- 1/2 teaspoon salt
For Sautéed Mushrooms:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium shallot, thinly sliced (about 1/4 cup)
- 1 (8-ounce) package Giorgio Fresh Sliced Mushrooms
- 1 clove garlic, finely minced or pressed
- ½ teaspoon salt, to taste
- freshly ground black pepper, to taste
- 1/2 teaspoon fresh thyme leaves, or ¼ tsp dried
- 2 cups arugula, for serving
- 2 tablespoons flaked parmesan, for serving
What You Do
- Preheat oven to 400°F. Place flatbreads on a baking sheet, brush with olive oil and bake until golden brown and slightly crispy, about 8-10 minutes.
- Place ricotta in a bowl with lemon juice, zest, olive oil and salt and use an electric mixture to beat until light and fluffy, about 1 minute. (Alternatively, pulse ricotta mixture in a food processor or high speed blender.)
- Heat butter and olive oil in a large skillet over medium heat. Add shallot and sauté for 1-2 minutes until softened.
- Arrange mushrooms in one layer and cook without stirring for 4-5 minutes, until caramelized on the bottom.
- Stir in garlic, salt, pepper and thyme and cook for another 3-4 minutes until done, stirring occasionally. Adjust seasoning as needed.
- Divide whipped ricotta between the two warm flatbreads and spread almost to the edges. Arrange mushrooms on top of ricotta and then sprinkle with arugula and flaked parmesan. Slice and serve immediately.
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