Roasted Portobello Crostini
Roasted Portobello Crostini is a hor d'oeuvre that serves 20. One serving contains 116 calories, 4g of protein, and 5g of fat. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 76 would say it hit the spot. This recipe from Foodnetwork requires roasted red bell pepper, oregano leaves, salt and pepper, and olive oil. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 18 minutes. Overall, this recipe earns a rather bad spoonacular score of 32%. Roasted Portobello Tacos, Roasted Portobello Caps, and Roasted Portobello B.L.A.T.s with Pesto Sauce are very similar to this recipe.
Servings: 20
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
1 (16-ounce) bag store-bought crostini
2 teaspoons Italian seasoning (recommended: McCormick)
1 cup lowfat ricotta
2 tablespoons olive oil
Fresh oregano leaves, for garnish
3 large portobello mushrooms caps
1/2 cup roasted red bell pepper, cut into 1/2-inch wide strips
3/4 cup light roasted garlic balsamic salad dressing, plus 2 tablespoons divided
Salt and freshly ground black pepper
Equipment:
paper towels
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
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. 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.
3. Heat olive oil in a large saute pan over medium high heat.
4. Add the marinated mushrooms and saute for about 6 to 8 minutes until tender.
5. Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
6. Spread crostini with the ricotta mixture. Top each crostini with a portobello slice and cross with a red pepper strip.
7. Garnish with oregano leaf.
Nutrition Information:
covered percent of daily need
