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Grilled Portobellos with Ricotta, Pesto, and Rocket

Take note here that “grilled” means broiled and “rocket” is arugula, and you’ll see that this recipe is not only very straightforward and a snap to prepare — but delicious as well! Serve as a veggie main course or as a side to accompany simply prepared chicken or beef. We recently paired these cheesy, lemony mushrooms with Steak and Sticky Red Wine Shallots for a very special and memorable meal. The recipe serves 4 but can be easily halved to serve 2 or doubled to serve 8.

Grilled Portobellos with Ricotta, Pesto, and Rocket

8 large portobello or other flat mushrooms, stems removed
olive oil
9 oz. ricotta cheese (1 cup)
zest of 1 lemon
2 large handfuls rocket
4 tbs. basil pesto

Heat the broiler to medium. Brush the mushrooms with olive oil and season well. Place on a baking sheet and broil for 10 minutes, until softened.

Meanwhile, mix the ricotta with the lemon zest and some seasoning. Spoon into the mushrooms and broil for a few more minutes, until golden and hot. Transfer to plates, pile with arugula and drizzle with pesto.

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