As simple as it sounds, these are a bit of fun for breakfast!
I love mushrooms baked with a whole egg in them but my meat eating boys would rather have this version, they even eat the mushroom!
If you can’t find pancetta, thinly sliced streaky bacon is perfect!
8 large portobello mushrooms
32 thin slices of flat pancetta, rind removed
8 small sausages
Preheat the oven to 180 degrees Centigrade.
Scoop out the insides of the mushroom.
Lat it on the chopping board, top uppermost and lay four strips of pancetta over the top with an overhang.
Turn the mushroom over and tuck the pancetta into the centre.
Remove the skin from the sausages and push the meat into the centre of the mushroom, covering the pancetta ends.
Bake in the oven for 20-25 mins.