11 May 2013

Baked portobello mushrooms with herbed tomatoes, sour cream, feta and parmesan

Baked mushrooms with herbed tomatoes and sour cream

Canon G11, ISO 400, 1/20 sec, f/5.6

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.

Mushrooms with herbed tomatoes and sour cream, before baking

Canon G11, ISO 400, 1/10 sec, f/5.6

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!

Canon G11, ISO 400, 1/20 sec, f/5.6

Baked portobello mushrooms with herbed tomatoes, sour cream, feta and parmesan ~ Recipe here

About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

This entry was posted on Saturday, May 11th, 2013 at 12:46 AM and tagged with baking, cheese, feta, food, mushrooms, parmesan, photography, portobello, sour cream, tomatoes, vegetarian and posted in Vegetables. You can follow any responses to this entry through the RSS 2.0 feed.

10 responses to “Baked portobello mushrooms with herbed tomatoes, sour cream, feta and parmesan”

tinywhitecottage
May 11th, 2013 at 3:38 AM

they are wonderful looking. some of the best recipes come from cleaning out the refrigerator. 🙂

Reply
- Dolly Rubiano
  May 25th, 2013 at 10:52 PM
  
  Thanks, Seana. You speak of the truth. I wish I could clean out the refrigerator all the time!
  
  Reply
- Dolly Rubiano
  May 28th, 2013 at 6:56 PM
  
  Hi Seana, you might have missed my reply to Sandra if you’re not following this thread. I challenged us three to a clean-out-the-fridge recipe. I will also email you the details that I posted here.
  
  Reply
ladyredspecs
May 11th, 2013 at 11:37 AM

I agree with tinywhitecottage!

Reply
- Dolly Rubiano
  May 25th, 2013 at 10:55 PM
  
  Hi Sandra, I agree with Seana as well. We should do a cleaning-out-the-refrigerator theme challenge!
  
  Reply
Lorena
May 20th, 2013 at 11:58 AM

Hi Dolly – you inspired me in turn. Baked mushrooms for dinner last night – Thanks!

Reply
- Dolly Rubiano
  May 25th, 2013 at 10:51 PM
  
  Hi Lorena, you are welcome! And thanks for the eBook. I tried your baked tofu recipe. I have a new post about tofu and mentioned you. =)
  
  Reply
ladyredspecs
May 26th, 2013 at 12:46 AM

Yes we should! Happy to get involved. How do you think we should go about it?

Reply
- Dolly Rubiano
  May 27th, 2013 at 3:46 AM
  
  Hi Sandra and Seana, let’s have a clean-out-the-fridge challenge! Each should create a recipe out of what she finds in the fridge. Leftovers, items that are going to expire soon, or anything that has been sitting in the fridge forever. Then we post the recipes at the same time. We email each other when we are ready to post, just like what Seana and I did for the minted pea recipes. What do you think?
  
  Reply
  - ladyredspecs
    May 27th, 2013 at 9:36 AM
    
    Sounds like a plan, and the timing is perfect, I’m down to bare bones in the fridge!