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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This is a dip that delivers great taste while keeping the fat in check. If you don't have a food processor, you can finely chop the mushrooms by hand. Ingredients:
2 (6-ounce) packages portobello mushroom caps, quartered |
1 (8-ounce) package button mushrooms |
1 garlic clove, halved |
1/2 cup dry white wine |
1 teaspoon dried thyme |
2 tablespoons all-purpose flour |
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) |
Directions:
1. 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.
2. Stir in gouda, sour cream, and parsley. Sprinkle with green-onion tops, if desired. Cover and chill.
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