by Laura Waters, Snowdon House Gourmet & Gifts –
As fall arrives I find myself missing the long hot days and nights. I do, however, love the leaves changing colours and then floating to the ground in a carpet of red and orange.
Now that the harvest is almost complete, warm comfort foods start to grace our tables. For a change from the usual soups or stews, I cooked my Snowdon House Curried Lentil soup, added mozzarella cheese and stuffed a portobello mushroom and baked it. Super easy! I served it with a cob of local corn on the cob and herbed butter! Yum.
Curried Lentils and Portobello Mushroom
Snowdon House Curried Lentil Soup Mix
½ cup shredded mozzarella cheese
4 portobello Mushrooms
1 tbsp butter
Preheat oven to 350°.
Prepare Snowdon House Curried lentil Soup Mix according to the instructions; it takes approximately 20 minutes.
Remove the stems from the mushrooms and chop finely, then sautée in a fry pan with butter.
Remove from heat. In a bowl mix the mozzarella cheese, curried lentil soup and chopped mushroom stems.
Line a baking sheet with parchment paper or a silicone baking mat.
Stuff mushrooms with the mixture, place on a tray and bake for 20 to 25 minutes, or until the mushrooms are cooked through. Serve with a medley of roasted vegetables or corn on the cob.
For herbed butter, simply mix a ¼ cup of your favourite, finely chopped herbs (a blend of basil, thyme and oregano is great), blend into a cup of soft butter and refrigerate until you’re ready to eat. Use on corn on the cob or mashed potatoes. Enjoy!