Roasted Portabello Mushroom Baked with Egg, Pesto and Cheddar
I tried something a bit new this morning with the few things I had on hand, and it turned out pretty excellent.
Ingredients (serves 2):
- 2 portabello mushrooms, stems removed and covered in olive oil, salt and pepper
- 2 slices bread
- Half an avocado, mashed
- 2 eggs
- Cheddar cheese
- Pesto (basil leaves, salt, pepper and olive oil in a food processor)
Roast the mushrooms for about 10 minutes at 200C / 375F until they start to soften. Crack eggs in the center of the mushroom, top with pesto and cheese, being careful not to overflow the egg. Bake about 10 minutes, and serve on a slice of toast covered in avocado, with a bit more pesto on top.