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Baked Ricotta with Roasted Mushrooms, Tomato and Basil

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


  • 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


  • 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


  • 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)