Roasted Tomatoes and Mushrooms with Herbed Ricotta
Elevate your next meal with this vibrant recipe for Roasted Tomatoes and Mushrooms with Herbed Ricotta. Bursting with flavor, this dish combines sweet, oven-roasted cherry tomatoes and earthy cremini mushrooms, lightly caramelized with garlic and a touch of balsamic vinegar. Paired with a creamy herbed ricotta infused with fresh parsley, basil, and zesty lemon, this is a versatile recipe that works beautifully as a side dish, appetizer, or even a topping for crusty bread. Ready in just 40 minutes, it's a simple yet sophisticated way to bring fresh, seasonal flavors to your table. Perfect for weeknight dinners or entertaining, this dish is sure to impress with its balance of textures and irresistible Mediterranean-inspired taste.
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Recipe Information
Ingredients
- 400 grams cherry tomatoes
- 300 grams cremini mushrooms
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 1 tablespoon balsamic vinegar
- 250 grams ricotta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil.
Wash the cherry tomatoes and cremini mushrooms. Halve the larger mushrooms if needed for uniform size.
Place the tomatoes and mushrooms on the baking sheet. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat evenly.
Thinly slice the garlic cloves and scatter them over the tomatoes and mushrooms.
Drizzle the vegetables with balsamic vinegar for a touch of sweetness.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the tomatoes are soft and slightly blistered, and the mushrooms are tender.
While the vegetables roast, prepare the herbed ricotta. In a medium bowl, mix the ricotta cheese, parsley, basil, lemon zest, 1 tablespoon of olive oil, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well combined.
Once the vegetables are done roasting, remove them from the oven and let them cool slightly for 5 minutes.
To serve, spread the herbed ricotta onto a serving platter or individual plates and top with the roasted tomatoes and mushrooms. Optionally, drizzle with a bit of extra olive oil and garnish with additional fresh herbs.
Serve warm or at room temperature as a side dish, appetizer, or topping for crusty bread.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 19.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1195 mg | 92% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
