Set the mood for entertaining with this portobello mushroom spread made with fresh thyme, dried rosemary, walnuts, and cranberries. This recipe has its own crust. However, the herb spread alone makes a nice holiday gift with that personal touch.
Portobello Mushroom Herb Spread
Makes 3 mini-springform pans, or double the recipe for one 23-cm (9-inch) springform pan.
Crust
25 ml (2 tbsp) butter
125 ml (1/2 cup) whole wheat, white, or Japanese-style breadcrumbs, dried
Filling
40 ml (3 tbsp) chopped walnuts
40 ml (3 tbsp) dried cranberries
25 ml (2 tbsp) butter
125 ml (4 oz) baby portobello mushrooms, chopped
Small garlic clove, minced
Pinch of white pepper
10 ml (2 tsp) fresh thyme leaves
5 ml (1 tsp) dried rosemary
2 ml (1/2 tsp) reduced-sodium soy sauce
2 ml (1/2 tsp) Worcestershire sauce
125 ml (4 oz) cream cheese, softened
50 ml (1/4 cup) plain, vanilla, or maple yogurt
1 egg
Pre-heat oven to 160° C (325° F). For crust, crush breadcrumbs. Heat butter in saucepan, add breadcrumbs, and mix well. Arrange crumbs on bottom of pan(s). Place pan(s) on baking sheet and bake for 15 minutes. Cool.
Grind walnuts and cranberries in small blender or food processor and set aside. Sautee mushrooms in butter. Press garlic with side of knife on cutting board and finely chop. Add garlic and pepper to mushrooms and cook for one minute, then set aside. Remove thyme leaves from stems.
In medium mixing bowl beat cream cheese, egg, yogurt, and sauces. Stir in herbs and carefully spoon over breadcrumbs. Press thyme leaves or a stem onto the top of the mixture for presentation. Bake for 25-30 minutes until a toothpick inserted in the centre comes out clean. Cool for 5 more minutes. Carefully insert a knife around the edge of the pan to loosen the crust and remove. Cool and refrigerate. Serve with crackers or mini-toasts.
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