Creamy Portobello Mushrooms

 Take some firm, meaty Portobello mushrooms - their Italian name 'Cappellone' - 'big hat'

thickly slice

adding chopped garlic sauté in olive oil and butter - season with freshly ground nutmeg, and black pepper

Finish with Greek yogurt, a dollop of cream, and plenty of chopped fresh parsley

Ten minutes only and supper is ready - serve with rice, vegetables and a sprinkling of Parmigianino cheese