Food Network: Roasted Portobello Crostini

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Roasted Portobello Crostini
Recipe courtesy Sandra Lee, 2008

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
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.

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.

Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian
seasoning; season with salt and pepper and set aside.

Spread crostini with the ricotta mixture. Top each crostini with a portobello slice and cross with a
red pepper strip. Garnish with oregano leaf.