1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon lemon juice
3/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) finely shredded smoked gouda cheese
1/2 cup low-fat sour cream
3 tablespoons chopped fresh parsley
1 tablespoon green-onion tops (optional)
How to Make It
Place half of the mushrooms in a food processor, and process until finely chopped. Spoon chopped mushrooms into a large skillet. Place the remaining mushrooms and garlic in processor, and process until finely chopped. Spoon mushroom mixture into pan; add wine and thyme. Cook over medium-high heat for 10 minutes or until liquid almost evaporates. Sprinkle the mixture with flour, and stir well. Stir in cream cheese, lemon juice, salt, and pepper; cook 1 minute. Spoon into a serving bowl; cover and cool.
Stir in gouda, sour cream, and parsley. Sprinkle with green-onion tops, if desired. Cover and chill.
I did not like this. I really wanted to; it sounds like it should be delicious. I'm not sure if I would like it better without the smoked cheese (personal preference) or if there's just something missing that I can't put my finger on. A rare miss for CL, but has potential.
I've been making this recipe since 2000, and we love it! With a food processor, it is so easy to make. The combination of the gouda and portobello mushrooms are wonderful. The green onion garnish adds the color needed to get people to try the dish. Once they try it, they can't stop eating it. I continually field requests for this recipe.
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