Portobello mushrooms stuffed with egg cream

Portobello mushrooms stuffed with egg cream

Ingredients:

For the egg cream:

• 150 g plain yoghurt
• 2 to 3 radishes or half a cucumber
• 3 hard boiled eggs
• 150–200 g cream cheese
• 1 small bunch of dill
• salt and pepper

For the mushrooms:

• 4 Portobello mushrooms
• marinade: oil, honey, soy sauce, garlic powder, salt, pepper

Topping:

• 1 cup of green peas

Preparation:
To make the egg cream, dice the hardboiled eggs and vegetables and combine with the other ingredients.

Make a marinade, add the mushrooms and coat well, then cook on for 2 to 3 minutes on each side in a heated frying pan or on a grill.

Fill the mushroom heads with the egg cream, then scatter the cooked green peas on top and serve at once.

A simple and tasty summer supper.