Quick & Easy: Roasted Portabella Crostini | Video
I don’t know about you, but I am always looking for quick & easy appetizer recipes. Sure my Cheesy Stuffed Mushrooms never fail, but my guests like to see variety (I think I’m becoming predictable…?). So I went on a little search to find a recipe that was not only full of flavour, but fast and easy to prepare, you know what I found? Sandra Lee’s Roasted Portabella Crostini.
It certainly fits the bill…
3 large portobello mushrooms caps
3/4 cup light roasted garlic balsamic salad dressing, plus 2 tablespoons divided
2 tablespoons olive oil
1 cup low fat 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
1. 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.
2. 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.
3. Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
4. Spread crostini with the ricotta mixture. Top each crostini with a portobello slice and cross with a red pepper strip. Garnish with oregano leaf.
What’s your favourite appetizer to serve at social gatherings?