Portobello mushrooms stuffed with egg cream

Tojassalataval toltott Porto

Portobello mushrooms stuffed with egg cream


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


  • 1 cup of green peas

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.