[Weekend Herb Blogging] – Rosemary-Cheddar Sweet potatoes & Mushrooms with basil and cilantro
This week WHB is going home to Kalyn at Kalyn’s Kitchen!
Again a very quick dish for lunch at work.
I am somehow hooked on sweet potatoes lately and I love this tasty cheddar. If it was for me I’d easily do with them both without anything else :^^: oh maybe add some cilantro ‘though… :blush:
Rosemary-Cheddar Sweet potatoes
& Mushrooms with basil and cilantro
Slice sweet potatos and spread them on an ovenproof plate. Cover with rosemary and bake for about 15-20 minutes at 180°C. Cover with Cheddar and let rest for another 5 minutes in the oven.
Slice mushrooms (not too thin) Season with salt and pepper and stir fry for about 10 minutes. Add sour cream, basil and cilantro. Check for additionally needed seasoning.
Serve with field salad.
For me this was quick to prepare & tasty to eat but also satiable and very yummy!
The sweet potoatoes work very well with the rosemary and the savoury cheddar I liked that very much. The mushrooms were tender and I love the combination of fresh basil and cilantro.
But I am hooked on cilantro anyway I think I could do with cilantro at almost any dish *ggg*
The sour cream made it very creamy ‘though I think you can easily do without if you’d prefer a lighter meal.