Baked Ricotta Cups: Version 2

These Baked Ricotta Cups were soooo good the other day I decided to make a meat version...

Shelly's Mushroom & Meatball Baked Ricotta Cups

8 Mushrooms, chopped (I used a combo of white and crimini)
1 cup Ricotta Cheese
1 Egg Yolk
1 Tablespoon Olive Oil (really good stuff)
1/4 cup Parmesan, grated (don't skimp on this either)
2 Tablespoons Fresh Parsley, chopped
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
a pinch of Oregano
4 Turkey Meatballs
Butter/Olive Oil for sauteing

For the topping
1 Egg White
1/4 cup Parmesan, grated
1 Tablespoon Evaporated Milk

Nuke turkey meatballs for about 1 minute 20 seconds just so you can cut them into quarters. Set aside. Saute mushrooms till golden. Set aside. Separate an egg (you'll need both parts.) Mix ricotta, egg yolk, olive oil, parmesan, parsley, and seasonings together. Spread mixture evenly into 4-4 oz. ramekins. Nestle 1 meatball (cut into 4 pieces) in each.

Top with sauteed mushrooms. Beat egg white, parmesan and milk together. Pour a little of the mixture over top of each. Bake 35 minutes at 350.

Highlights of the Day:

* Farmer's Market this morning. Got some good stuff. If you are local go outside today it is absolutely gorgeous out.

* Got the cutest shirt today. Perfect for Valentine's Day. Now I need to find a Valentine (or he needs to find me.)

* Right now. Sitting in Starbucks. Taking advantage of free wifi. Sipping my Sugar Free Cinnamon Dolce Soy Latte w/ no whippage. Listening to one of my favorite songs. They are playing Van Morrison instead of the normal jazzy crap they usually play. Nice.

Listening to: "Into the Mystic" Van Morrison