Friday, March 18, 2011

Roasted Portobello Mushrooms with Basil- Yogurt

Grit Weinstein, Children's Book Author
by Grit Weinstein
Roasted Portobello Mushrooms with Basil- Yogurt
Serves 2 Persons

- 300 g Zucchini
- 300 g Portobello Mushrooms
- 4 Teaspoon Olive oil
- 4 Teaspoon Lemon juice
- salt, pepper
- 150 g Low fat Yogurt
- 12 Basil leaves
- 4 Tablespoon sour cream

Cut the zucchini in ½ cm slices, clean the mushrooms and cut them in slices.
Add a few drops of oil in a pan with zucchini and mushrooms with high heat for 5 minutes. Turn until golden brown. Sprinkle immediately with lemon juice, add salt and pepper for the dip: Mix yogurt and basil to puree and then mix the sour cream.

This dish tastes great cold or hot! Also, this is a very nice option at the office.