Grilled portobellos with ricotta, pesto and rocket
Published: September 24, 2015 at 9:05 AM
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Serves 4
A little effort
Total time: 20 mins
0 reviews
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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.
Vegetarian
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Try making your own pesto for this grilled portabello dish with our homemade pesto recipe.
Ingredients
Nutrition
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8 portobello or large flat mushrooms
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olive oil
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250g ricotta
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1 lemon
zested
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100g rocket
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4 tbsp fresh pesto
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to serve crusty bread
Nutrition: per serving
- kcal261
- fat19.3g
- saturates6.4g
- carbs6.1g
- fibre3.8g
- protein14g
- salt0.3g
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Method
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step 1
Heat the grill. Brush the mushrooms with oil then season. Grill for 10 minutes until softened.
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step 2
Meanwhile, mix the ricotta with the lemon and season. Spoon into the mushrooms then grill for another few minutes until golden.
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step 3
Put the mushrooms on plates, pile the rocket on the top then drizzle all over with pesto. Serve with crusty bread.
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