1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons dry sherry
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 (1/2-ounce) slices diagonally cut French bread baguette (about 1/2 inch thick)
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.
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.
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!
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