I love cozy weekend breakfasts and mushrooms. This is stuffed Portabella which is made from an array of leftover from the fridge. I quickly made a stuffing for two by frying:
- a large chopped tomato
- chopped leek
- a few pinches of dried sage
- two hefty tablespoons of pesto
- salt & pepper
- top off with crumbled crackers for a crunchy no cheese topping
Bake in a pre-heated oven fro about 20 minutes, serve with freshly squeezed juice and coffee, preferably curled up in the sofa.