Ingredients
12oz Cremini or large white mushrooms, 250g Skotidakis Jalapeno yogurt dip
Preparation
Brush Mushrooms clean Wiggle Mushroom steps till loose and remove to create a small well in mushroom caps Spoon 1-2 tsp of Skotidakis jalapeno yogurt dip into each cap Grill mushroom caps upside down over low heat for 10 minutes until the mushrooms are soft and juicy Serve while hot.