Roasted portobello crostini
Delight in the savory flavors of roasted portobello mushrooms on crispy crostini. Perfect for a gourmet appetizer or light lunch option.
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
- 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
Instructions:
- Gently clean the mushroom caps using a paper towel. Slice them into 1/2-inch pieces, then place them in a large resealable plastic bag. Pour in 3/4 cup of balsamic dressing. Remove the excess air from the bag and seal it. Gently massage the mushrooms in the bag to make sure they are all coated evenly. Let them marinate in the refrigerator for 1 to 2 hours.
- In a large saute pan, warm up some olive oil over medium-high heat. Add the marinated mushrooms and cook for 6 to 8 minutes until they are tender.
- While the mushrooms are cooking, mix together ricotta, 2 tablespoons of balsamic dressing, and Italian seasoning in a small bowl. Season the mixture with salt and pepper, then set it aside.
- Spread the ricotta mixture on the crostini. Place a slice of portobello mushroom on each crostini and top it with a strip of red pepper. Garnish with a leaf of oregano.
Summary:
- Calories: 2736 kcal
- Fat: 167 g
- Protein: 70 g
- Carbs: 247 g
- Potassium: 1496 mg
- Magnesium: 256 mg