Cook time: 15 mins
Prep time: 10–15 mins
Serves: 4–6

Ingredients:

• 8 flat mushrooms
• 120g pesto
• 375g ricotta
• ½ a lemon
• 100g mozzarella shredded cheese
• 200g mixed cherry tomatoes
• Salt
• Pepper
• Olive oil

Method:

1. Preheat a BBQ or griddle to high heat.
2. Remove the hard core of each mushroom.
3. Place the ricotta into a bowl and add the pesto. Season with salt, pepper, and the zest of half a lemon.
4. Spoon approximately 1½ tablespoons of ricotta pesto mix into each mushroom.
5. On a separate plate, place the cherry tomatoes, drizzle with olive oil, and season with salt and pepper.
6. Cook the mushrooms on a hot BBQ for approximately 5 minutes, then for a further 3–5 minutes with the lid on.
7. Cook the cherry tomatoes on the BBQ for approximately 10 minutes, or until charred and tender.
8. Blow torch or oven grill the mushrooms for a couple of minutes for extra color and until golden brown.
9. Serve mushrooms with BBQ cherry tomatoes on a platter with spinach.