Grilled Mushroom Spread
Makes about 8 (8-oz.) containers. Recipe is from Cheryl Santangelo, of Independence.
2 lbs. whole white, portobello and/or crimini mushrooms
Salt, black pepper and garlic powder, to taste, for seasoning mushrooms
1 stick butter or margarine
½ onion, chopped
4 cloves garlic, chopped
1 (8-oz.) pkg. cream cheese
1 cup sour cream
1 cup shredded or grated mozzarella cheese
½ cup shredded or grated Parmesan cheese
1 tsp. red pepper
Salt, to taste
½ cup dried parsley, or to taste
1/4 cup granulated garlic, or to taste
Onion powder, to taste, if needed
1. Rinse or wipe mushrooms with cloth. Season mushrooms with salt, black pepper, and garlic powder and drizzle with a little olive oil. Roast mushrooms in oven or on grill at 400 degrees for about 25 to 30 minutes. Remove from oven, drain mushrooms and set aside.
2. Melt butter. Add chopped onions and garlic. Sauté until onions become transparent. Add cream cheese, sour cream, mozzarella cheese and Parmesan. Mix well. Add red pepper, salt to taste and parsley. If you feel that the dip needs something extra, add granulated garlic and onion powder to taste.
3. Cook vegetable-cheese mixture at a low temperature for about 10 minutes. Add mushrooms and with handheld immersion blender, mix until desired spreading consistency. Package.
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