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Savory Mushroom Tart (Filling)


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  • 2-3 garlic cloves
  • 1 1/4 c. ricotta cheese
  • 4-6 sage whole leaves, fresh
  • 1 leek white part only, sliced in rounds
  • 1/2 tsp. red pepper flakes or to taste
  • 1-2 tbsp. olive oil
  • 1/2 c. shredded parmesan cheese asiago or romano cheese
  • portabella mushrooms (1 container, diced)


Combine ricotta, garlic and sage in a small bowl, mixing thoroughly. Heat the olive oil in a skillet on medium high and add the leeks and red chilis, stirring frequently for about 3 minutes. Add the portabella mushrooms and cook till the mushrooms release their water, about 6 - 8 minutes longer.