To make the mood seem extra special, plan on having some lacy linen napkins and maybe a vase of sweetheart roses on the tray as you serve the food. I know some of you may be uneasy about the use of sour cream, cream cheese and butter, but I've used low-fat products whenever possible to reduce caloric content without compromising flavor. This is a special occasion meal that may happen just once a year, thoroughly enjoy it. And, if the spirit moves you, you may just want to start a regular tradition of weekend mornings with brunch in bed. If you are inclined to desire leftovers, just double the recipe and serve as a light dinner accompanied by a green salad, crusty bread and a bottle of your favorite fume blanc.
Chop stems and plum tomato into small pieces and place in a medium size bowl.
Dice the artichoke bottoms and add to the mushroom mixture. Add the low-fat mayonnaise, lemon zest and Italian parsley and combine well. Pack half the mixture into each portabello cap and drizzle with the one teaspoon of extra virgin olive oil. Serve with a wedge of lemon. This recipe makes enough for the two of you to enjoy for breakfast plus a light lunch or dinner on another day.