Layers of tasty ingredients, baked in a large mushroom cap and topped with a poached egg – what can be better for a weekend brunch?
Continue reading “Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs”
Tasty recipes from chef Ronit Penso's kitchen
Layers of tasty ingredients, baked in a large mushroom cap and topped with a poached egg – what can be better for a weekend brunch?
Continue reading “Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs”