Saturday, June 06, 2009

Greek style baked field mushrooms with tabbouleh and pesto

Amazing what you can make from left overs in your fridge. Feta, sun dried tomato, olives and lemon thyme and, of course, olive oil topped Oakfield organic portobello mushrooms in a quick lunch dish on bread making day.

3 comments:

Jan said...

I'm always making things from fridge left overs! Your creation looks good!

figtreeapps said...

What a great challenge to make something out of leftovers in your fridge...I think it should be on the Foodnetwork..you would win the prize!! Figtreeapps

Kevin said...

This is a great clean out the fridge meal!