Grilled chestnut mushrooms with yogurt and mango salsa
- 500 g chestnut mushrooms
- 500 g chicken breast fillets (sliced and marinated in olive oil and Greek seasoning mix)
For the yogurt sauce:
For the salsa:
- 1 large medium-ripe mango
- 1 large bell pepper
- 1 small cucumber
- juice of 2 lemons
- 1 bunch of fresh mint
- pinch of salt
For the salsa, dice the mango, pepper and cucumber and combine. Add a pinch of salt and sprinkle with the lemon juice and finely chopped mint.
Remove the mushroom stem and grill the heads, turning them to allow the water to drain out. Combine the ingredients for the yogurt sauce and use it to fill the grilled mushroom heads.
Grill the chicken breasts and serve immediately with the fresh salsa and mushrooms.
A light, refreshing dish for hot summer days!