Portobello Mushroom Spread

This recipe serves about a dozen if you have other

appetizers available. A very earthy spread that goes

well with beef or pork kebabs.


2 tablespoons of olive oil
1 pound of Portobello mushrooms, cleaned and diced
2 large, fresh Portobello mushroom caps, reserved
1 1/2 cups of yellow onions, chopped
1 tablespoon of garlic, minced
2 eight ounce packages of cream cheese, room temperature
1 teaspoon of tarragon leaves, dried
Salt and pepper, freshly ground

Heat oil in large sauté pan. Add mushrooms, onions and garlic and sauté until all liquid is cooked out of the mixture. Remove from heat, cool slightly, then puree in food processor until smooth. Add cream cheese and tarragon and blend until smooth. Add salt and pepper to taste. Pack into mushroom caps and serve with melba toast.

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