Mushroom and Ricotta Bruschetta

Ingredients

• 1 pinch pepper black freshly ground to taste
• 1 tablespoon butter 
• 0.5 cup chicken broth 
• 1  eggs 
• 4 slices bread french toasted
• 0.3 cup green onions chopped
• 2 teaspoons juice of lemon 
• 1  lemon zest 
• 1 tablespoon olive oil 
• 2 tablespoons parsley italian chopped
• 1 pinch pepper flakes red to taste
• 1 cup ricotta cheese 
• 0.5 teaspoon salt 
• 4 servings salt and pepper black freshly ground to taste
• 16 large mushrooms white sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
3. Place toasted bread slices on a baking sheet.
4. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
5. Bake in the preheated oven until cheese is browned, about 12 minutes.
6. 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.
7. 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.
8. Reduce heat to medium-low.
9. 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.
10. Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.