Grilled portobellos with ricotta, pesto and rocket

  • serves 4
  • A little effort

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.


Try making your own pesto for this grilled portabello dish with our homemade pesto recipe.



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


  • 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.

Nutritional Information

  • Kcals 261
  • Fat 19.3g
  • Saturates 6.4g
  • Carbs 6.1g
  • Fibre 3.8g
  • Protein 14g
  • Salt 0.3g