• 2 tablespoons unsalted butter or 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/4 pound (4 oz.) mushrooms, finely chopped (I like to use a mixture of shiitake and baby portabellas, but use your favorites)
  • a large handful of arugula, roughly chopped
  • 1/4 pound (4 oz.) ricotta cheese
  • 1 4-oz. log goat cheese/chevre
  • salt and pepper to taste


  • STEP 1
    Melt the butter or heat the olive oil in a large skillet over medium heat.
  • STEP 2
    Stir in the mushrooms and garlic, then cook without stirring for 3 minutes to brown the mushrooms. Stir again and cook for 2 minutes more to cook through.
  • STEP 3
    Scrape the mushrooms into a medium mixing bowl and allow to cool for 5 minutes.
  • STEP 4
    Add the arugula, ricotta, and chevre to the mushrooms and season with salt and pepper to taste.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating