Portobello Mushroom Spread

[Guest guest]

Portobello Mushroom Spread

 

2 tablespoons olive oil (about)

1 pound Portobello mushrooms, cleaned and diced

1 1/2 cups diced yellow onions

1 tablespoon finely chopped garlic (2 to 3 cloves)

16 ounces cream cheese, room temperature

1/2 teaspoon onion powder

Salt and pepper, to taste

 

Heat oil in large sauté pan. Add mushrooms, onions and garlic and

sauté until all liquid is cooked out of mushrooms. Remove from heat

and cool slightly, then purée 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 F oven for 15 minutes. If roasting, eliminate oil.