Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Pane Pugliese with Ricotta, Mushrooms…
Pane Pugliese with Ricotta, Mushrooms and Gremolata

Pane Pugliese with Ricotta, Mushrooms and Gremolata

Brought to you by: Crosta & Mollica

Prep time:

Cook time:

Serves: 2

Whether you’re after a quick and tasty breakfast, lunch or brunch, this recipe from our friends at Crosta & Mollica is a sure winner. Golden slices of toasted Pane Pugliese are spread generously with creamy ricotta and topped with flavoursome grilled mushrooms and a drizzle of zesty gremolata. Gremolata is a green sauce made from chopped parsley, lemon, garlic and olive oil, and is delicious drizzled over everything from roast chicken to steamed green veg – so any leftovers from the recipe won’t go to waste. Use any mushroom variety you prefer or use a mixture.
Share recipe


  • 100ml olive oil, plus 1 tsp for frying the mushrooms
  • 4 portobello mushrooms, thinly sliced
  • 4 slices Crosta & Mollica Pane Pugliese, toasted
  • 15g flat-leaf parsley, finely chopped
  • 1 clove garlic, grated or minced
  • 1 lemon, zested and juiced
  • 150g ricotta


Step 1

Heat 1 tsp oil in a large frying pan over medium-high heat, then add the mushrooms and fry until golden brown all over. To avoid overcrowding the pan, fry the mushrooms in batches if needed.

Step 2

While the mushrooms cook, make the gremolata. In a small bowl, combine the parsley, garlic, lemon zest, lemon juice and olive oil and mix to combine. Season to taste and set aside.

Step 3

Add the ricotta to a small bowl, season with salt and coarse ground black pepper and mix thoroughly. Spread each slice of toasted Pane Pugliese with some of the ricotta mixture then top with the mushrooms and a spoonful of gremolata. Serve and enjoy.

Shop the ingredients

You might like