Had to stay in to do some work for school last Sunday, so to feel a little better about having to stay in I baked some Portobello mushrooms stuffed with diced red bell pepper, minced garlic, and topped with cheddar cheese and a little dried rosemary. I also seasoned the stuffing with some salt and freshly ground black pepper, and put a little butter on them. The mushrooms were in my toaster oven for about 25 minutes.

It was my first stab at making this dish and it turned out really well! I didn’t follow any recipe, instead I just went my intuition on how much to put or season the ingredients based on my understanding of them.

I also snapped this closeup of the gills of a Portobello mushroom, delighting in the quiet beauty of patterns in Nature that are seldom noticed.