Roasted Portobello Crostini
- Level: Easy
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 138
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 126
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
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.