3 large mushrooms with broad hat (about 350 g)
100g of breadcrumbs
200g of milk
60g of wholemeal flour
3 teaspoons of pesto
2 medium eggs
oil
salt
herbs
black sesame seeds
Directions:
Empty the mushrooms. Whisk the eggs and add breadcrumbs, milk, flour and pesto. Fill the mushrooms, add sesame seeds and oil. Bake at 356°F (180°) for 30-35 minutes.