Mushroom Spread (crocker) Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Mushrooms, coarsely chopped
2 tbsp: Chopped onion,
1 tbsp: Margarine or butter,
3 ounce: Cream cheese, softened
1/4 tsp: Salt,
1/4 tsp: Dried basil leaves,
2 Sprigs: parsley,
18 Round: butter-flavored crackers,
Directions:
Cook and stir mushrooms and onion in margarine in 10-inch skillet over
medium heat until all liquid is absorbed, about 10 minutes.
Place mushroom mixture, cream cheese, salt and basil in blender
container. Cover and blend on high speed, stopping blender
occasionally to scrape sides, until smooth, about 2 minutes. Add
parsley. Cover and blend on high speed just until parsley is chopped,
about 30 seconds longer. Pour into serving dish. Cover and
refrigerate until firm, about 3 hours.
Garnish with mushroom slices and parsley sprigs if desired. Serve with
crackers. 9 servings (2 ts per cracker); 85 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
medium heat until all liquid is absorbed, about 10 minutes.
Place mushroom mixture, cream cheese, salt and basil in blender
container. Cover and blend on high speed, stopping blender
occasionally to scrape sides, until smooth, about 2 minutes. Add
parsley. Cover and blend on high speed just until parsley is chopped,
about 30 seconds longer. Pour into serving dish. Cover and
refrigerate until firm, about 3 hours.
Garnish with mushroom slices and parsley sprigs if desired. Serve with
crackers. 9 servings (2 ts per cracker); 85 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp