Roasted Portabella Crostini Recipe

Name: Roasted Portabella Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large portabella mushroom caps; ¾ 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) bagstore-bought crostini; ½ cup roasted red pepper, cut into 1/2-inch wide strips; fresh oregano leaves, for garnish

Servings: persons

3 large portabella mushroom caps
¾ 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) bagstore-bought crostini
½ cup roasted red pepper, cut into 1/2-inch wide strips
fresh oregano leaves, for garnish

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.
5
Marinate in refrigerator for 1 to 2 hours.
6
Heat olive oil in a large saute pan over medium high heat.
7
Add the marinated mushrooms and saute for about 6 to 8 minutes until tender.
8
Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
9
Spread crostini with the ricotta mixture.
10
Top each crostini with a portobello slice and cross with a red pepper strip.
11
Garnish with oregano leaf.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large portabella mushroom caps, ¾ cup roasted garlic light balsamic vinaigrette salad dressing, plus, 2 tablespoons roasted garlic light balsamic vinaigrette salad dressing, divided, 2 tablespoons olive oil, and more.

Yes, Roasted Portabella Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Portabella Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions