Roasted Portobello Crostini |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 20 |
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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:
1. 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.
2. 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.
3. Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
4. 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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