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

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Instructions

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.