Roasted Portobello Crostini

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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