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
