Grilled Portobello mushrooms with yoghurt dip


  • 1 Portobello musroom per person
  • garlic
  • olive oil, salt and pepper

For the dip:

  • 200-300 ml plain yoghurt
  • green herbs (dill, spring onions)
  • garlic
  • salt

Season the Portobellos with salt and pepper and place on the hot grill. Sprinkle with olive oil and cook for a few minutes on both sides. Take off the grill, fill with the sauce and serve immediately.