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

Lorrie Hulston Corvin
Recipe by Cooking Light November 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

42 calories; calories from fat 54%; fat 2.5g; saturated fat 1g; mono fat 1g; poly fat 0.2g; protein 2.4g; carbohydrates 3.2g; fiber 0.6g; cholesterol 4mg; iron 0.3mg; sodium 130mg; calcium 21mg.
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