Total Time
18mins
Prep 10 mins
Cook 8 mins

This is a recipe I saw Sandra Lee make on one of her shows. It looks like a delicious and easy appetizer for mushrooms.

Ingredients Nutrition

Directions

  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.

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