Name: Roasted Portobello Crostini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 20 servings
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.

On Tonight

Roasted Portobello Crostini

Categories:

Related Pages