IT’S ONE OF THOSE DAYS when an inspiration struck and you knew you just have to do it. Ahem, actually I was just cleaning out my fridge before stuff go beyond their expiration date.
I had been procrastinating about cooking a pack of portobello mushrooms which was comfortably hibernating in my fridge for days. They looked so good I wanted to use the best recipe I could find. But turned out there were hundreds of recipes out there and I just couldn’t decide which one to try. So I set the thought aside and forgot about the mushrooms, until the day before the expiration date.
One morning while getting ready to go to work, I decided to inspect the fridge and saw the mushrooms again! Also inside were a half-empty container of sour cream, some hundred-year-old-looking blocks of parmesan and feta cheese and over-ripened vine tomatoes. A quickie recipe was conceived!
Baked portobello mushrooms with herbed tomatoes, sour cream, feta and parmesan ~ Recipe here