8 servings (serving size: 2 baguette slices and 2 tablespoons spread)

A mushroom blend will bring complex flavor to this hors d'oeuvre. We used a mixture of wild and cultivated mushrooms (lobster, oyster, shiitake, cremini, and button).

How to Make It

Heat oil in a large nonstick skillet over medium heat. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until liquid evaporates, stirring occasionally. Place mushroom mixture in a medium bowl. Place half of mushroom mixture, cream cheese, and sherry in a food processor; process until smooth. Add pureed mixture to remaining mushroom mixture. Add parsley, salt, and pepper; stir until combined. Serve with baguette slices.

Ratings & Reviews

Good on crostini

November 05, 2016
I used only cremini mushrooms.  It had good flavor, but my spouse requests MORE mushroom flavor!

VirginiaLaurie's Review

October 16, 2011
Grew my own Oyster mushrooms from a kit, and this recipe displayed their flavor perfectly! Used onion instead of shallots. Fresh parsley makes this really nice.

carolfitz's Review

May 15, 2011
Very good spread. Made with trumpet, shitake & cremini BUT definitely think it would be great with older, less-expensive mushrooms. Served with warm, thin-sliced ciabatta stick, an appetizer before CL's scallops with spinach.

chudson's Review

January 02, 2011
I've made this appetizer several times and it has been a universal hit. When people ask for the recipe, they are surprised to find that it is from Cooking Light because it has such a rich flavor. Try it you'll love it!