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.