Mini Portobello Mushrooms with Lemon Ricotta Cream, Caramelized Onion and Walnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the mini portobello mushrooms on a baking tray, toss them with 15 ml (1 tbsp) olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, cavity side up.

2. 2

   Roast the mushrooms for 12 minutes at 220 °C / 425 °F, until tender and releasing some liquid. Remove from the oven and, if needed, carefully drain any excess juices from each cavity.

3. 3

   Meanwhile, heat a skillet over medium heat with the remaining 15 ml (1 tbsp) olive oil. Add the yellow onion and 1/4 tsp salt and cook for 10 to 12 minutes, stirring often, until golden and soft.

4. 4

   Stir in the honey and cook 1 more minute. Add the balsamic vinegar, mix well, and cook for 30 seconds until the onion is glossy and slightly sticky. Remove from the heat.

5. 5

   In a bowl, combine the ricotta cheese with the lemon zest, 15 ml (1 tbsp) lemon juice, garlic, half of the fresh thyme, the remaining salt, and the remaining black pepper. Stir until smooth and creamy.

6. 6

   Toast the walnuts in a small dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Let them cool slightly.

7. 7

   Fill each roasted mushroom with a generous teaspoon of lemon ricotta cream. Top with a little caramelized onion and finish with toasted walnuts, the remaining fresh thyme, and chopped parsley.

8. 8

   Serve warm or at room temperature as an appetizer.