[tcgc0114]

I'm sorry if you have posted this already, but oh I need to know your recipe for Mushroom, turkey meatball ricotta cups please - it's looks delish!

[earthygirl]

I sent you a pm

[CherylK]

oh that sounds really good. can I have it as well please?

[tcgc0114]

Thank you!

Cheryl, if Earthy doesn't see your note, let me know and I'll forward it on.

[leslind]

Please post recipe for all. It sound good. I am looking for recipes to add to my arsenal for post op eating.

[panurse15748]

Yes, please post for everyone to see. It sounds really good. I am always looking to try something different.

[earthygirl]

theworldaccordingtoeggface: Baked Ricotta Cups: Version 2

theres the link to her web site with the recipe and here is the recipe

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.