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Creamy Mushroom Spread

Creamy Mushroom Spread

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

Cooking Light NOVEMBER 2004

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 54%
  • Fat: 2.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 3.2g
  • Fiber: 0.6g
  • Cholesterol: 4mg
  • Iron: 0.3mg
  • Sodium: 130mg
  • Calcium: 21mg
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Creamy Mushroom Spread recipe

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