Guest guest Posted January 9, 2000 Report Share Posted January 9, 2000 * Exported from MasterCook * Forest-Mushroom Dip Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1/3-less-fat cream cheese -- softened (2 oz) 1 tablespoon lemon juice 3/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup finely shredded smoked gouda cheese -- (2 ounces) 1/2 cup low-fat sour cream 3 tablespoons chopped fresh parsley 1 tablespoon green-onion tops -- (optional) 1. Place half of the mushroom 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. Yield: 3 cups (servings size: 1/4 cup). CALORIES 61 (56% from fat); FAT 3.8g (sat 2.3g, mono 1g, poly 0.2g); PROTEIN 3.1g; CARB 34.4g; FIBER 0.7g; CHOL 13mg; IRON 0.9mg; Sodium 212mg; CALC 55mg KES 01/09/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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