Recipe courtesy of Sandra Lee
Roasted Portobello Crostini
Getting reviews...
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 138
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 126 mg
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 138
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 126 mg
Ingredients
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.
Looking for Something Else?
Related Pages
- Maple Glazed Chicken with Roasted Country...
- Portobello Burgers Recipe
- Roasted Pepper Soup Recipe
- Roasted Parsnip Medley Recipe
- Roasted Butternut Squash Recipe
- Crostini with Pork Tenderloin and Herbed Cheese...
- Sirloin Portobello and Pate Burger Recipe
- Gorgonzola Crostini Recipe
- Meatball Crostini Recipe