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Garlic Mushrooms with Cream Cheese and Ricotta on Sourdough
This recipe is part of my Budget Brunch Series. With the cost of living becoming so tough at the moment to simply enjoy things like going out for brunch I decided to try and create delicious Brunch recipes at home for my husband and I to enjoy. It has become a fun weekend experience.
Please give it a go and see what you think. I love the simplicity of using the air fryer to cook the mushrooms and bread. You can cook them with ease while making the hearty cheesy spread without having to worry about anything burning in the pan.
- Total Time: 20 minutes
Ingredients
Scale
- Olive Oil
- Sourdough Vienna thickly sliced
- 400grams button mushrooms sliced
- 2 cloves garlic minced
- ½ cup of Ricotta cheese
- ½ cup cream cheese
- 1 tablespoon chives chopped
- 1 tablespoon parsley chopped
- 1 teaspoon Thyme chopped
- ¼ cup lemon juice
- Salt and Pepper
- Optional toppings:
- Balsamic glaze
- Chilli flakes
- Fresh herbs
Instructions
- Place mushrooms, drizzle of olive oil and garlic in a bowl. Season with salt and pepper and stir to coat mushrooms.
- Place mushrooms in the air fryer and cook for 8mins at 200degrees
- Lightly drizzle sourdough slices with olive oil and place in air fryer. Cook for 3 mins at 200degrees.
- While the mushrooms and toast are cooking make the herby cream cheese and ricotta mix.
- Place ricotta, cream cheese and herbs in a bowl. Stir to combine well.
- Add lemon juice and mix well.
- Spoon herby cheese mixture onto toast slices
- Top with mushrooms and optional toppings.
- Enjoy!
- Prep Time: 5
- Cook Time: 15
- Category: Snack
- Method: Air Fryer
So so tasty! Defs will be making this again….only question I have is on your recipes when it says x1, x2 etc – is that per one serve, per two serves etc. if so, these are extremely large serves! But otherwise no complaints from me x