Creamy Mushroom Spread

Serve this creamy mushroom spread either warm or cold as a vegetarian appetizer.


1 1/4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 42
Caloriesfromfat 54 %
Fat 2.5 g
Satfat 1 g
Monofat 1 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 3.2 g
Fiber 0.6 g
Cholesterol 4 mg
Iron 0.3 mg
Sodium 130 mg
Calcium 21 mg


2 (8-ounce) packages sliced mushrooms
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 1/2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup light sour cream


Place mushrooms in a food processor; process until finely chopped. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, thyme, and garlic; cook for 10 minutes or until liquid evaporates, stirring occasionally. Stir in salt and pepper.

Place mushroom mixture in a bowl; stir in sour cream. Serve spread at room temperature or chilled.

Lorrie Hulston Corvin,

Cooking Light

November 2004
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