RECIPE: Yoghurt-stuffed grilled mushrooms topped with pesto

Serves: 4

Ingredients:

4 large black mushrooms

1 tub Latana* yoghurt balls

15ml (1 tbsp) softened butter

30ml (2 tbsp) lemon juice

Ready-made basil pesto, to serve

Method:

1) Preheat the oven to 180ºC. Wipe the mushrooms with a damp cloth.

2) Remove the yoghurt balls from the oil (reserve the oil) and beat with the butter and lemon juice.

3) Place mushrooms on a baking tray and spread with the yoghurt mixture. Drizzle with a little of the reserved oil and bake for 25 minutes or until golden brown.

4) Serve warm, topped with a dollop of pesto.

Recipe by heinstirred.com