Roasted Portabella Crostini

• 3 large portabella mushroom caps
• 34 cup roasted garlic light balsamic vinaigrette salad dressing, plus
• 2 tablespoons roasted garlic light balsamic vinaigrette salad dressing, divided
• 2 tablespoons olive oil
• 1 cup low-fat ricotta cheese
• 2 teaspoons italian seasoning (recommended ( McCormick)
• salt
• fresh ground black pepper
• 1 (16 ounce) bagstore-bought crostini
• 12 cup roasted red pepper, cut into 1/2-inch wide strips
• fresh oregano leaves, for garnish

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

portabella mushroom, garlic, garlic, olive oil, lowfat ricotta cheese, italian seasoning, salt, fresh ground black pepper, crostini, red pepper, oregano

Taken from www.food.com/recipe/roasted-portabella-crostini-302072 (may not work)