Olive Magazine

Grilled portobellos with ricotta, pesto and rocket

Published: September 24, 2015 at 9:05 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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
Nutrition:
NutrientUnit
kcal261
fat19.3g
saturates6.4g
carbs6.1g
fibre3.8g
protein14g
salt0.3g
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Try making your own pesto for this grilled portabello dish with our homemade pesto recipe.

Ingredients

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

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.

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