This Baked Ricotta with Mushroom, Shallot and Kale Topping is a vegetarian appetizer that works well for lunch or dinner too!
So guys….I’ve lined up one incredibly tasty little appy for the weekend ahead. Who’s in?
Have y’all ever tried baked ricotta? Was that a no? If so, you’ve really been missing something.
OMG…it’s so creamy and delicious!
This Baked Ricotta with Mushroom, Shallot and Kale Topping can be enjoyed as an appetizer, for lunch or even as your dinner with a glass of wine on the side.
I’ve enjoyed baked ricotta plain, but it’s the savory mushroom, shallot and kale mixture that makes it even more of a meal.
The cheese mixture is a combination of whole milk ricotta cheese, olive oil, some freshly grated lemon zest that gives it a bit of zing, oregano, parmesan cheese, salt, pepper and red pepper flakes for some kick. It’s baked at 350 degrees for about 25 minutes until puffy and golden brown.
I love to serve mine with a loaf of fresh sliced ciabatta bread, but you could also serve it with crackers or fresh veggies.
Change up the routine and give this one a go guys! Enjoy!
A few other favorite summer appetizer recipes here at the BHK are my Crab Melts, my Olive Balls (which can be made in bulk and frozen for future use), and my Texas Caviar.
A Few Cook’s Notes for Baked Ricotta with Mushroom, Shallot and Kale Topping Recipe:
If you’re not a fan of kale, you could substitute fresh baby spinach leaves. But if you’re not a fan of either, just add another 8 ounces of mushrooms.
I used baby bella mushrooms. You could also use white button or a combination of both.
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1/3 cup shallots, finely chopped
- 8 oz. baby bella mushrooms
- 1 garlic clove, minced
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 cups kale, chopped
- 1 Tbsp. white wine vinegar
- pinch of red pepper flakes
- 2 cups whole milk ricotta
- 1 1/2 tsp. freshly grated lemon zest
- 1 tsp. dried oregano
- 2 Tbsp. olive oil
- 2 Tbsp. parmesan cheese
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- pinch of red pepper flakes
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In a large skillet pan, heat butter and olive oil over medium-high heat. Add shallots and cook, stirring often for 3 minutes. Add mushrooms and cook until lightly browned, about 7-8 minutes. Add garlic and continue to cook for one minute.
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Season well with salt and pepper and continue to cook for a minute more, then add kale and white wine vinegar and simmer 2 minutes until kale is wilted, stirring often. Remove from heat.
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Heat oven to 350 degrees. Combine ricotta, lemon zest, oregano, one tablespoon olive oil, parmesan cheese, salt, pepper and red pepper flakes. Pour into a buttered 2-cup oven proof dish. Drizzle with remaining one tablespoon olive oil. Bake until puffy and golden brown, about 25-30 minutes.
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Serve the baked ricotta with warm ciabatta bread slices and the warm mushroom, shallot and kale topping.
Your topping is divine MaryAnn , I like sautéed mushrooms but I never had them with Kale . I have to try it especially with the baked ricotta cheese. Pinned!
It’s so delicious Gerlinde. I served it to some good friends and they just loved it!
I’m ALWAYS in for an app filled weekend and this looks like it’s right up my alley! Creamy, cheesy, mushrooms…what’s not to love? Pinned! Have a good one, my friend :)
I know, right?! It’s such a cozy little appy Dawn. Thanks for pinning and happy weekend!
Count me in! This is a great way to start (or finish) the weekend! I’m all up for a great cheesy dip along with a crisp glass of white wine. That’s all I need to keep me happy!
We think a lot alike Kathy! You’d really enjoy this one!
Whaaaat!!? That looks crazy good Mary Ann. How creamy is that ricotta? Swoooon!
Soooooo creamy Alida! I LOVE it!
Everything with Ricotta is absolutely delicious to us ! Will do and let you know how it turned out over here :-)
Yay! Let me know. Enjoy!
Dear MaryAnn, we had Baked Ricotta with ciabatta for lunch yesterday. Instead of kale I added baby spinach to the mushroom topping and it was really delicious ! It is another excellent way to include Ricotta to our meals especially when the heat is on ! Thank you very much ! Enjoy your week :-)
So happy you enjoyed it! Thanks so much for taking the time to leave your comment! XO
Baked ricotta is SO SO good!! Creamy, dreamy and all the things delicious! I’m loving that you paired it with that scrumptious mushroom topping! This is such a yummy way to start the weekend! Too bad for the husband, but I won’t be sharing this with anyone… ALL the baked ricotta for me! ;) Pinned!
Lol! We love the mushroom topping Chey! Makes this appy more of a meal! Happy weekend!
Ooh it looks so creamy, Mary Ann!! I would totally eat this as a meal. I’ve been craving mushrooms in a big way! Happy weekend!
It is Katherine! You’d love it!
Baked ricotta sounds divine! And those mushrooms are perfection :) I will be putting this one on the menu soon.
It’s my weakness Jennifer! Hope you enjoy it!
Delish! This could definitely be dinner for me, it sounds (and looks) wonderful!
It works great for dinner Chris!
What a mouthwatering appetizer, Mary Ann!! This one has it all – herbaceous, creamy, earthy. Perfect for Father’s Day festivities this weekend!
All the dads would love it Marissa! Can’t beat a cheesy appy fpr the big day!
Rest assured this will be happening in our house!! Looks amazing, my friend!! Happy weekend! xo
Yay! Hope you guys enjoy it Annie!
Those mushrooms absolutely look amazing, can not wait to give this recipe a try, I know its going to be a recipe for the books!
It’s one of my favorite for just snacking or even a meal Kev! Hope you enjoy it!
I love all things cheesy, Mary Ann! I’ve never tried baked ricotta but this looks absolutely delicious. Love the mushroom kale topping. You could top with summer tomatoes too with a drizzle of balsamic. I can think of lots toppings to go with this awesome appetizer! Pinning to share.
Me too Geraldine! Thanks for pinning!
Mary Ann, this baked ricotta is just heavenly! It must be so creamy and delicious – and those flavors – Yum!
It’s so creamy, easy and delicious Kelly! Our friends love it!
First those mushrooms look so good and I love that there kale with them!! And second that baked ricotta sounds amazing!
It’s such an easy, tasty appetizer Joanne! Perfect for lunch or dinner too!