| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 20 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 138 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 126 mg |
Reviews
This is the perfect appetizer for parties. My guests loved it and everyone asked for the recipe, including men so they could ask their wives to make it for them! Simple, delicious and the aroma is heavenly!
This was so easy and delicious! I reduced the marinade and then cooked the mushrooms and it turned out amazing! Not one leftover.
i made this, exactly as sandra described, for a party of 6 couples. none was left! everyone wanted the recipe… they were all impressed, as i am not an adventurous cook . great recipe.
For an inexperienced, just-out-of-college cook, this hit the spot and “wowed” my girlfriend who was under the assumption that I could never cook. I did the recipe the same except using a different marinade for the mushrooms and adding tomatoes – I don’t know if others would choose to do this, but I am a tomato fanatic!
Delicious and easy. It held up well for the entire party and could be made several hours in advance and kept at room temperature. Made at least 30 pieces. Believe that is unfair to comment on a recipe prior to making it!
this turned out to be a very good appetizer. The balsamic dressing added a lot of flavor to the ricotta.
For Stefani from Huntsville. The purpose of this review feature is to give people an idea of what to expect, should they try the recipe, from people who already have tried it. You skew the rating when you just guess what you think it will be like! Also, the stems are usually best removed on these mushrooms as they get bigger and older.
My family loved this recipe. I made one change — I used cream cheese instead of ricotta. Also, the next time I make this I may use just a little less balsamic vinegar. Quick and easy.
I have not yet tried this recipe, but it sounds wonderfull. Revoving some part of the mushroom is by choice, not by standard! Keep the recipes coming Sandra!
Scoop out the gills from the bottom of the portobellos before slicing, otherwise they will make everything (especially the ricotta cheese) an ugly dark color after you cook them.