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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.

Published:

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

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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.

Nutritional Information

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

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