8 portobello or other large flat mushrooms
250 g ricotta
1 lemon, zested
100 g rocket
4 tbsp fresh pesto
crusty bread to serve
- Heat the grill. Brush the mushrooms with oil then season. Grill for 10 minutes until softened.
- Meanwhile, mix the ricotta with the lemon and season. Spoon into the mushrooms then grill for another few minutes until golden.
- Put the mushrooms on plates, pile the rocket on the top then drizzle all over with pesto. Serve with crusty bread.