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Creole Portobello Mushroom Dip




Source of Recipe


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List of Ingredients








3 medium portobello mushrooms, about 6 ounces total, trim stems and scoop out gills
3 medium green onions, cut into 1-inch pieces
1/3 cup packed Italian parsley leaves
1 large garlic clove, peeled
1 (8-ounce) package light cream cheese, room temperature
2 teaspoons Creole mustard
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon salt
Freshly ground black pepper
3 tablespoons finely diced tomato, well drained
2 tablespoons finely diced green pepper

Directions:



Broil or grill mushroom caps until lightly browned and very hot, about 3 minutes per side. Loosely wrap in foil; set aside to cool, about 2 hours. Blot mushrooms with paper towels; cut into 1-inch chunks.

Put green onions, parsley and garlic in processor; process until finely minced. Add cream cheese, mustard, Worcestershire sauce, chili powder, cayenne pepper, thyme, salt and pepper. Process until mixed. Add mushroom chunks. Pulse just until coarsely chopped, retaining some texture. Transfer to small bowl.

Stir in tomato and green pepper. Cover; refrigerate several hours or overnight.

To serve, stir well, taste; adjust seasoning. Serve chilled with assorted crudités, vegetable chips, potato chips or crisp crackers. Makes 12 servings, about 2 cups


Recipe