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Ricotta. Baked Ricotta, Roasted Mushrooms, Tomato and Basil

September 11, 2012 by Tania 23 Comments

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This Baked Ricotta is a keeper. It makes the easiest and most impressive entree or appetiser you can imagine and it is so simple.

Roasted Mushrooms with ricotta and Filo

Baked Ricotta with Roasted Mushrooms, Tomato and Basil.

So easy. I promise you will be impressed by this cheesy dish. It looks far trickier than it really is and that is a good thing.

This is simple and it is vegetarian. It can be gluten free if you omit the Phyllo.  It can be an entrée or a canape if make it in a tiny mould. I wrap the ricotta ( minus the mushrooms ) in phyllo and make a pie out of it , which as you can imagine, works a treat for Skater the unfood fussed teenager. It’s great with some crunchy pancetta or bacon or slices of Chorizo or even finely sliced prosciutto. You can make this into lots of different dishes and it’s quick. Interested?Baked Ricotta with roasted mushrooms and parmesan

Roasted Ricotta, with Phyllo and tomato

You can bake ricotta just as it is with the addition of salt and pepper and a swirl of olive oil before popping into the oven, or you can get fancy and add feta or parmesan…or both. Dollop it with a spoon of pesto or sweet chilli before baking. It makes great party food.

Just make sure you use a fresh creamy ricotta from the deli section. Prepackaged ricotta has a grainy texture and it isn’t as creamy and fresh.

Baked Ricotta with Roasted Mushrooms, Tomato and Basil

This makes an unusual and very delicious starter. This recipe uses Australian cup measurments
Print Recipe Pin Recipe
Course Appetiser, Starter, Vegetarian
Cuisine Australian
Servings 6

Ingredients
  

  • 500 gram ricotta cheese fresh from the deli or a basket
  • 50 ml cream thickened (or approx 2 Tablespoons )
  • 50 gram feta, danish 2 Tablespoons
  • 50 gram Parmesan cheese grated 3 tablespoons
  • 50 ml olive oil 2 Tablespoons
  • 1 tsp salt and pepper

Crispy Phyllo Layer

  • 375 gram Phyllo sheets 1 packet
  • 50 gram butter, melted 2 tablespoons

Tomato sauce

  • 80 ml olive oil 4 Tablespoons
  • 400 gram tomato diced 1 can
  • 1/2 bunch basil
  • 1 clove garlic
  • Salt and pepper to taste60 ml

Mushrooms

  • 6 whole Field Mushrooms / Portabello
  • 60 ml olive oil 1/4 cup
  • 80 ml balsamic glaze thick sweet balsamic sauce, 4 Tablespoons
  • 25 gram parmesan, Extra to serve

Instructions
 

  • Pre heat the Oven 180C / 350 F. You'll need moulds like a muffin tin, individual moulds or a loaf tin. It will make 4 individual or 1 small loaf tin
  • Line the moulds you want to use by covering the bottom neatly with baking paper and grease the moulds
  • Combine all the ingredients for the ricotta and stir well. ( You can do this in the food processor.) Push into the moulds firmly .
  • Bake 180 C ( 350 F) for 15-20 minutes or until lightly golden on top (this can get dry dont over bake)
  • Brush about 3 leaves of phyllo with butter and pile back together folding over to make about about 6 layers thick
  • Cut into circles the size of your ricotta mould.
  • Place on baking paper and bake till golden . They will separate and become flaky, just keep them in piles
  • Put the olive oil in a small sauce pan. Add the garlic and tomatoes and simmer on low till fragrant but not too reduced. So simmer them on low for 10 minutes .
  • Add roughly chopped torn or chopped basil and salt and pepper to taste
  • Toss the mushrooms in oil and salt and pepper and balsamic glaze . Roast till soft ( 180/350)- approximately 15 minutes
  • To serve: Put some sauce on the plate and top with ricotta, Phyllo, mushroom and extra basil and Parmesan curls ( use a vegetable peeler)

If you like this please share….<3

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Filed Under: Brunch, Cheese, Cooking with Mushrooms, Pies and Tarts, RECIPES, Small Bites/ Party Food, Vegetables and Vegetarian Tagged With: baked cheese, baked ricotta, cheese, cooking with cheese, cooking with mushrooms, easy appetisers, Easy dinners, Party food, starters, vegetarian, vegetarian dishes

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Reader Interactions

Comments

  1. Nancy/SpicieFoodie

    October 1, 2012 at 1:01 am

    Wow, looks mouthwatering Tania. Thanks for being a part of the YBR:)

    Reply
    • My Kitchen Stories

      October 1, 2012 at 1:21 pm

      Hey Nancy !!! thank you for all your work.

      Reply
  2. Victoria at Flavors of the Sun

    September 24, 2012 at 7:53 am

    What a fabulous-looking dish. Yummy-sounding and gorgeously plated.

    Reply
    • My Kitchen Stories

      September 24, 2012 at 6:18 pm

      Hello Victoria, thanks for saying so

      Reply
  3. Chompchomp

    September 16, 2012 at 10:10 pm

    Lovely photos! I love baked ricotta, it’s very moreish though…..I have a tendency to over eat it!

    Reply
  4. Peter G | Souvlaki For The Soul

    September 14, 2012 at 4:44 pm

    Love the whole thing about this dish Tania! It looks sophisticated and tasty! Thank you!

    Reply
    • My Kitchen Stories

      September 14, 2012 at 9:10 pm

      Hey Peter thank you and thanks for visting

      Reply
  5. Kiran @ KiranTarun.com

    September 14, 2012 at 12:53 pm

    What a fancy appetizer!! I love the twist on caprese salad with baked and added mushroom for earthiness 🙂

    Reply
    • My Kitchen Stories

      September 14, 2012 at 9:08 pm

      Hey Kiran I love baked Ricotta and have had it in so many forms…. always lovely

      Reply
  6. celia

    September 14, 2012 at 6:52 am

    Looks delicious, Tania! I love how you’ve jazzed up the ricotta with other cheeses!

    Reply
    • My Kitchen Stories

      September 14, 2012 at 9:07 pm

      Thanks Celia, I love a bit of Jazz

      Reply
  7. Angie@Angie's Recipes

    September 12, 2012 at 5:14 pm

    What a fine stack of appetizer! Love the crispy filo pastry layers in between the creamy baked ricotta and meaty mushrooms. Just perfect!

    Reply
    • My Kitchen Stories

      September 12, 2012 at 5:21 pm

      trust you to notice Angie

      Reply
  8. thelittleloaf

    September 12, 2012 at 3:58 pm

    I’ve been meaning to try making my own ricotta for ages. If I do, I’ll also be making this!

    Reply
    • My Kitchen Stories

      September 12, 2012 at 5:21 pm

      I cant wait to see

      Reply
  9. yummychunklet

    September 12, 2012 at 11:29 am

    What a delicious looking stack!

    Reply
    • My Kitchen Stories

      September 12, 2012 at 5:20 pm

      Thanks !!!

      Reply
  10. Suzanne Perazzini

    September 12, 2012 at 10:21 am

    I am right into small food at the moment and this fits perfectly into this category. It would make a great appetiser.

    Reply
    • My Kitchen Stories

      September 12, 2012 at 5:20 pm

      hey great give it a go Suzanne

      Reply
  11. Hotly Spiced

    September 12, 2012 at 9:59 am

    This looks so delicious Tanya and I love your presentation. I love how it’s such a pretty stack. I would love to eat this xx

    Reply
    • My Kitchen Stories

      September 12, 2012 at 5:20 pm

      Thanks Charlie, I would love to cook it for you!

      Reply
  12. Minnie@thelady8home

    September 12, 2012 at 7:43 am

    Very innovative, and interesting!! Love the dish :))

    Reply
    • My Kitchen Stories

      September 12, 2012 at 5:19 pm

      Thanks Minnie but its very easy ….

      Reply

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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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