Roasted portabella crostini (recipe)
| Roasted portabella crostini (recipe) | |
|---|---|
| Name | Roasted portabella crostini |
| Ingredients | Portabella 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 friendliness | Keto friendly |
| Calories | 15.8 |
| Fat | 1.4 |
| Protein | 0.3 |
| Carbohydrate | 0.8 |
| Fiber | 0.2 |
| Net carbohydrates | 0.6 |
| Sugar | 0.2 |
| Saturated fat | 0.2 |
| Cholesterol (mg) | 0 |
| Sodium | 48.7 |
| Servings | 20 |
| Reviewaggregate | |
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
- 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.
- 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.
- Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
- Spread crostini with the ricotta mixture.
- 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:
Time:
Prep Time in Hours and Mins:18M
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Contributors: Prab R. Tumpati, MD
