Roasted Portobello Crostini

3  large  portobello mushrooms caps
3/4  cup,  plus 2 tablespoons light roasted garlic balsamic salad dressing                  
2  Tbs  olive oil
1 cup   low-fat ricotta
2  tsp   Italian seasoning
Salt and freshly ground black pepper
1  bag  (16 oz)  store-bought crostini
1/2  cup  roasted red bell pepper, cut into 1/2-inch wide strips                     
Fresh oregano leaves, for garnish

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 sauté pan over medium high heat. Add the
marinated mushrooms and sauté 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.