Grilled Portobello mushrooms with yoghurt dip
- 1 Portobello musroom per person
- olive oil, salt and pepper
For the dip:
- 200-300 ml plain yoghurt
- green herbs (dill, spring onions)
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.