Print Recipe

Savory Mushroom Tart (Filling)


Submitted by:


  • 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
  • 2-3 lg. portabella mushrooms cleaned and sliced
  • 1/2 c. shredded parmesan cheese asiago or romano cheese


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.