Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The Knick Portobello Mushroom Spread
- add review
- #7562
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive oil (about)
1 pound Portobello mushrooms, cleaned and diced
1 1/2 cup diced yellow onions
1 tablespoon finely chopped garlic
2 packages (8 ounce size) cream cheese, room temperature
1/2 teaspoon onion powder
salt and pepper, to taste
directions
Heat oil in large saute pan. Add mushrooms, onions and garlic and saute until all liquid is cooked out of mushrooms. Remove from heat and cool slightly, then puree in food processor until smooth.
Add to cream cheese and onion powder in medium-sized bowl and mix with electric mixer until smooth. Add salt and pepper to taste.
NOTE: Mushroom mixture can also be roasted on a cookie sheet in a 425 degrees F oven for 15 minutes. If roasting, eliminate oil.
added by
lannie99
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beer makes batters better, meat more tender, and sauces more flavorful.
see more k - copy cat restaurant recipes
reviews & comments