Portobello Mushroom Spread

[Guest guest]

This recipe is pure bliss. It will work with

Tofutti non-dairy cream cheese as well.

Fawnette

 

 

Portobello Mushroom Spread

 

2 tablespoons olive oil

1 pound Portobello mushrooms, cleaned and diced

1 1/2 cups diced yellow onions

1 tablespoon finely chopped garlic

16 ounces cream cheese, room temperature

1/2 teaspoon onion powder

salt and pepper, to taste

 

Heat oil in large saute pan. Add mushrooms, onions and

garlic and saute until all liquid is cooked out of

mushrooms. Remove from heat and cool slightly, then

puree in food processor until smooth. Add to cream

cheese and onion powder in medium-size bowl and mix

with electric mixer until smooth. Add salt and pepper

to taste.

Makes 8 appetizer servings.

Note: Mushroom mixture can also be roasted on a cookie

sheet in a 425 degrees oven for 15 minutes. If

roasting, eliminate oil.