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

Read all 0 reviews

Nutrition Facts
Serving Size 1 (17g) Recipe makes 20 servings The following items or measurements are not included below: light balsamic vinaigrette salad dressing light balsamic vinaigrette salad dressing low-fat ricotta cheese 2 teaspoons italian seasoning crostini
Calories 15
Calories from Fat 12		(78%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 48mg		2%
Potassium 66mg		1%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 0.3g		0%
Vitamin A 18mcg		0%
Vitamin B6 0.0mg		0%
Vitamin B12 0.0mcg		0%
Vitamin C 1mg		2%
Vitamin E 0mcg		0%
Calcium 2mg		0%
Iron 0mg		0%
detailed view... how is this calculated?

Roasted Portobello Crostini