Roasted Broccolini and Mushrooms with Salsa Macha


Salsa macha—made from dried chiles, nuts, and oil—is the spicy star of this app. A generous drizzle adds depth and smokiness to the creamy ricotta and roasted veggie spread.

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4 serving(s)

Total Time:
0 hours 25 min



  • 1 1/2 lb.

    oyster mushrooms, separated

  • 2 1/2 tbsp.

    olive oil, divided

  • Kosher salt and pepper

  • 2

    bunches Broccolini, trimmed and cut into large florets

  • 1 c.

    fresh ricotta

  • 1 tsp.

    lemon zest

  • Milk, as needed

  • 3 tbsp.

    salsa macha (we used La Comandanta)


    1. Step 1Heat oven to 425°F. On large rimmed baking sheet, toss mushrooms with 11/2 tablespoons oil and 1/4 teaspoon each salt and pepper and roast 8 minutes.
    2. Step 2On second baking sheet, toss Broccolini with remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Toss mushrooms, add Broccolini to oven, and roast both until golden brown and tender, 10 to 12 minutes more.
    3. Step 3In bowl, mix ricotta and lemon zest, adding milk so mixture is smooth. Spread onto large plate or platter.
    4. Step 4Arrange Broccolini and mushrooms on top of ricotta, then spoon salsa macha on top.

NUTRITIONAL INFORMATION: About 359 calories, 24 g fat (10 g saturated), 18 g protein, 433 mg sodium, 22 g carb, 9 g fiber

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