Roasted Portobello Crostini

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
20 servings
Level:
Easy

Ingredients
  • 3 large portobello mushrooms caps
  • 3/4 cup light roasted garlic balsamic salad dressing, plus 2 tablespoons divided
  • 2 tablespoons olive oil
  • 1 cup lowfat ricotta
  • 2 teaspoons Italian seasoning (recommended: McCormick)
  • Salt and freshly ground black pepper
  • 1 (16-ounce) bag store-bought crostini
  • 1/2 cup roasted red bell pepper, cut into 1/2-inch wide strips
  • Fresh oregano leaves, for garnish
Directions

Lightly wipe the caps clean with a paper towel. Cut into 1/2-inch slices, place in a large zip-top bag and add 3/4 cup of balsamic dressing. Squeeze air from bag and seal. Lightly massage the mushrooms to ensure they are all evenly coated. Marinate in refrigerator for 1 to 2 hours.

Heat olive oil in a large saute pan over medium high heat. Add the marinated mushrooms and saute for about 6 to 8 minutes until tender.

Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.

Spread crostini with the ricotta mixture. Top each crostini with a portobello slice and cross with a red pepper strip. Garnish with oregano leaf.


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