I served them with a Florentine Turkey Mini Meatloaf I pulled out of the freezer and heated up. They were perfect together.
They would make a totally yummy breakfast with some bacon or sausage too.
Shelly's Mushroom & Onion Baked Ricotta Cups8 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
12 Marinated Cipollini Onions (found with the imported olives)
Butter/Olive Oil for sauteing
For the topping
1 Egg White
1/4 cup Parmesan, grated
1 Tablespoon Evaporated Milk
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 3 cipollini onions 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.
You know this would be a great protein packed (ricotta, egg, cheese) meal during the soft food stage too.Highlights of the Day:
* Christmas is officially put away at the Eggface household. Mrs. Snowlady says goodbye till next year.
* Went on a walk. I have to say it's a little crowded around the lake lately. I'm sensing there were a lot of resolutions to get fit. I remember those. Yeah so I should be walking around the lake alone again in about a month.* Right now. Chillin' listening to tunes. Planning today's Farmer's Market purchases. Sipping a cup of Candy Cane Cocoa and eating an Espresso Protein Truffle.
I ate great today. I am NOT having a repeat of last night. Lesson learned.
Listening to: "Better Together" Jack Johnson