Grilled portobellos with ricotta, pesto and rocket

Name: Grilled portobellos with ricotta, pesto and rocket
Total time: 20 min
Ingredients: portobello or large flat mushrooms 8; olive oil; ricotta 250g; lemon 1, zested; rocket 100g; fresh pesto 4 tbsp; crusty bread to serve

20 minutes
serves 4
Easy

This recipe for grilled portobellos with ricotta, pesto and rocket ticks all the boxes: it's ready in 20 minutes, vegetarian and under 300 calories. Plus, it's packed with flavour thanks to the pesto, and the creamy ricotta makes it feel indulgent.

September 24, 2015 at 9:05 am

Ingredients

portobello or large flat mushrooms 8
olive oil
ricotta 250g
lemon 1, zested
rocket 100g
fresh pesto 4 tbsp
crusty bread to serve

Method

Step 1

Heat the grill. Brush the mushrooms with oil then season. Grill for 10 minutes until softened.
Step 2

Meanwhile, mix the ricotta with the lemon and season. Spoon into the mushrooms then grill for another few minutes until golden.
Step 3

Put the mushrooms on plates, pile the rocket on the top then drizzle all over with pesto. Serve with crusty bread.