Grilled portobellos with ricotta, pesto and rocket
Serves 4
A little effort
Total time:
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.
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- 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.
