A while ago I devised a no carb snack for whenever I couldn’t sleep and wanted to munch on something simple. I just ended up using ingredients I randomly found in my fridge at the time (portabello mushroom, eggs, a small handful of cherry tomatoes and store bought pesto), but for this I wanted it to be a little fresher. I usually use store bought pesto but it tastes much better with fresh pesto after trying it again.
What you’ll need for the fresh pesto, I was planning on using the bleu cheese but eliminated it for this.
Mix the fresh basil, pine nuts, garlic, salt, pepper, and parmesan cheese and grind it. You want something very coarse, not so processed. I feel like Ina Garten in this pic, but I should really get a denim shirt and say things like “how bayy-ad can that be”
Some food recipes require surgical precision, this is not one of those things. Fill the portabello mushrooms with pesto.
Crack a quail egg on top. You can also use a small egg too. (don’t use the jumbo sized ones). Bake it in the oven at 400 for 10-20 minutes. This really depends on how mushy or firm you like your mushroom.
To keep this dish warm while eating it, light a small candle with a mini pan holder.