Roasted Portabella Crostini |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 20 |
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This is a recipe I saw Sandra Lee make on one of her shows. It looks like a delicious and easy appetizer for mushrooms. Ingredients:
3 large portabella mushroom caps |
3/4 cup roasted garlic light balsamic vinaigrette salad dressing, plus |
2 tablespoons roasted garlic light balsamic vinaigrette salad dressing, divided |
2 tablespoons olive oil |
1 cup low-fat ricotta cheese |
2 teaspoons italian seasoning (recommended ( mccormick) |
salt |
fresh ground black pepper |
1 (16 ounce) bag store-bought crostini |
1/2 cup roasted red pepper, cut into 1/2-inch wide strips |
fresh oregano leaves, for garnish |
Directions:
1. Lightly wipe the caps clean with a paper towel.
2. Cut into 1/2-inch slices, place in a large zip-top bag and add 3/4 cup of balsamic dressing.
3. Squeeze air from bag and seal.
4. Lightly massage the mushrooms to ensure they are all evenly coated. Marinate in refrigerator for 1 to 2 hours.
5. Heat olive oil in a large saute pan over medium high heat.
6. Add the marinated mushrooms and saute for about 6 to 8 minutes until tender.
7. Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
8. Spread crostini with the ricotta mixture.
9. Top each crostini with a portobello slice and cross with a red pepper strip. Garnish with oregano leaf.
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