Lunch: Mushroom and Ricotta Bruschetta

Recipe by Chef John Make a simple bruschetta with ricotta and sautéed mushrooms.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Mushroom and Ricotta Bruschetta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 cup ricotta cheese
1 egg
1 lemon, zested
1/2 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
1/4 cup green onions, chopped
1/4 cup Marsala wine
1/2 cup chicken broth
2 teaspoons lemon juice
2 tablespoons chopped Italian parsley
1 tablespoon butter
salt and freshly ground black pepper to taste

Instructions

Preheat oven to 425 degrees F (220 degrees C).
Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
Bake in the preheated oven until cheese is browned, about 12 minutes.
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.
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.
Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

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