Portobello is not only fantastic on the grill, also in fried form mostly with this dip! Caution, it is addictive!
- Prep Time : 15 minutes
- Cook Time : 10 minutes
Cut the Portobello mushroom into 1-1,5 cm slices.Coat the mushrooms slices: put them first in the flour, then in the whipped egg and at the end in the bread crumbs with chili. Fry quickly in hot oil. For the tomato salad cut the cherry tomatoes and the onion and sprinkle with salt, pepper and fresh basil. You can serve it with dip, just mix the cheese with the yoghurt.
Portobello mushrooms, the open large button mushrooms, can also be sliced thickly and grilled. They are best if first marinated a little in olive oil and herbs of your choice.