Roasted portabella crostini (recipe)

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Roasted portabella crostini (recipe)
NameRoasted portabella crostini
IngredientsPortabella mushroom caps Olive oil Low-fat ricotta cheese Salt Fresh ground black pepper Oregano leaves
Cooktime (in hours)0.133333333
Preptime (in hours)0.166666667
Totaltime (in hours)0.3
Keto friendlinessKeto friendly
Calories15.8
Fat1.4
Protein0.3
Carbohydrate0.8
Fiber0.2
Net carbohydrates0.6
Sugar0.2
Saturated fat0.2
Cholesterol (mg)0
Sodium48.7
Servings20
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted portabella crostini (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

Recipe instructions

  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.

    Food tags
    Vegetable, Savory,, For Large Groups, Easy


Roasted portabella crostini (recipe) details:

Keto meter nine.png



Time:
Prep Time in Hours and Mins:18M

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Contributors: Prab R. Tumpati, MD