Recipes | Grilled Ontario Mushrooms on Charred Baguette with Ricotta and Asparagus
Grilled Ontario Mushrooms on Charred Baguette with Ricotta and Asparagus
This versatile recipe is perfect in spring when asparagus are fresh and in season, or enjoyed year-round with extra mushrooms! It’s a win all around, and a perfect appetizer to enjoy out on a patio or while gathered with family and friends.
Ingredients
Servings
- 2 Cups Ontario Cremini Mushrooms – Brushed Clean & Stemmed
- 3 Tbsp. (Plus More for Brushing) Extra Virgin Olive Oil
- 1 Tbsp. Fresh Thyme, Rinsed and Leaves Stripped
- 1 Lemon, Zested and Juiced
- To Taste Flaked Sea Salt
- To Taste Fresh Ground Black Pepper
- 1 Cup Ricotta Cheese
- 1 French Baguette or Country Bread – Sliced On 45 Degree Angle in 1″ Thick Slices
- 8 Stalks Ontario Asparagus, Chopped & Blanched
Instructions
Step 1
Combine Ontario mushrooms, olive oil, thyme, lemon zest and juice in a medium mixing bowl. Cover.Step 2
Marinate for 2 hours at room temperature.Step 3
Position rack in center of barbecue, preheat gas or charcoal barbecue to 350°F (176°C), gas mark 4.Step 4
Arrange mushrooms on the grill, top-side down, season with salt and pepper.Step 5
Grill until nicely charred, turn, brushing with marinade occasionally.Step 6
Brush bread with olive oil, arrange on the grill, season with salt and pepper, grill until nicely charred (approx. 3-5 mins), turn and repeat steps for other side.Step 7
Spread a thick layer of ricotta on toasts, press mushrooms into ricotta, top with pared fresh asparagus.Step 8
Keep warm on the upper-rack or cooler edges of the barbecue.
