WHIPPED RICOTTA WITH BALSAMIC MARINATED MUSHROOMS!

WHIPPED RICOTTA WITH BALSAMIC MARINATED MUSHROOMS! Literally so good—these mushrooms can be stored for a week and they are great on their own/on salads/on protein!
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For the mushrooms:
1 lb baby bella mushrooms, halved or quartered *see notes
6 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp fresh chopped parsley
3 tbsp minced red onion
1 tbsp minced garlic
1 tbsp lemon juice
1/2 tbsp Italian seasoning
1 tsp red pepper flakes
1/2 tsp salt
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For the ricotta:
3 cups ricotta
1/2 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp salt
Pepper to taste
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For serving:
Chopped parsley, for serving
Olive oil
Crusty bread, for serving
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1️⃣Bring a large pot of water to a boil and add a teaspoon of salt. Add the mushrooms, reduce the heat to a simmer and cook for 4 minutes. Drain the water completely through a colander.2️⃣While the mushrooms cook, make the marinade. Add the olive oil, balsamic vinegar, parsley, red onion, garlic, lemon juice, Italian seasoning, red pepper flakes and salt to a bowl. Whisk until well mixed. 3️⃣Next, add the mushrooms to a large jar or a bowl, then pour the marinade over the mushrooms. Toss to combine.
Make the ricotta. Add the ricotta, lemon juice, lemon zest, salt and pepper to a large bowl. Use a whisk or hand mixer to whip everything together. 4️⃣Spread the ricotta onto a plate or in a bowl. Create a few divots in the ricotta, then spoon the mushrooms over the ricotta. Drizzle a little olive oil over the top and add some fresh parsley.5️⃣Serve with crusty bread.
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#ricotta #mushroomrecipe #veget

whipped rotta and balsamic marinated mushrooms belong together I could eat an entire jar of these mushrooms these balsamic marinated mushrooms take about 10 minutes to make and they’re incredibly delicious boil our mushrooms for a few minutes and then whip up our marinade drain our mushrooms add them to a jar and cover them in that balsamic goodness while they soak up the flavor we whip up our ricotta spread out that creamy goodness top it off and enjoy