Roasted Portobello Crostini – a delicious recipe with portobello mushrooms, light roasted garlic, olive oil, ricotta, Italian seasoning, Salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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.
264
kcal
Calories
15
g
Fat
21
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Roasted Portobello 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.
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