Grilled mushrooms with ricotta, pesto and rocket

Preparation time: 10 mins Cooking time: 15 mins Serves 4
8 portobello or large flat mushrooms 2 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season 250g fresh ricotta Finely grated zest of 1 lemon 100g baby rocket leaves % cup basil pesto Crusty bread, to serve
1 Preheat oven grill to high. Brush mushrooms with oil and season. Arrange upside down on oven tray and grill for 10 minutes or until softened.
2 Meanwhile, mix ricotta and zest in a large
Photography Immediate Media
1 Put beans and chickpeas in a food processor and blend until smooth.
Transfer to a large bowl and add cheese, corn, jalapenos, egg and Y2 of the coriander. Season and mix well to combine. Shape mixture into 8 patties.
2 Heat oil in a large frying pan and cook patties in batches for 4 minutes each side.
3 To make salsa, mix tomatoes, onion, lime juice and remaining coriander. Season.
4 Serve cakes with salsa and salad leaves.

Grilled mushrooms with ricotta, pesto and rocket Photos

Click to Photo for Next Images of Grilled mushrooms with ricotta, pesto and rocket

Baked mushrooms with ricotta & pesto | BBC Good Food

Leave a Reply