Grilled portobellos with ricotta, pesto and rocket
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 8 portobello or large flat mushrooms
- olive oil
- 250g ricotta
- 1 lemonzested
- 100g rocket
- 4 tbsp fresh pesto
- to serve crusty bread
Nutrition: per serving
- kcal261
- fat19.3g
- saturates6.4g
- carbs6.1g
- fibre3.8g
- protein14g
- salt0.3g
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.
