Source: dLife

A tasty spread made with portobello and white button mushrooms, scallions, and garlic.

Servings

12 oz fresh portobello mushroom , 1 1/2 cups
12 oz button mushrooms , 1 1/2 cups
0.25 cup chopped scallions
4 medium garlic cloves , roasted
1 tsp fresh lemon juice
0.5 tsp balsamic vinegar
1 tbsp extra virgin olive oil
0.5 tsp fresh thyme , chopped (optional)
1 pinch salt , to taste (optional)
1 pinch black pepper , to taste (optional)

1 Cut portobello mushrooms into 1/4-inch cubes. Cut white button mushrooms into halves or quarters.
2 Place the mushrooms and chopped scallions in microwave-safe bowl. Cover. Microwave on high for 1 minute.
3 Continue to microwave until the mushrooms are tender, using 30-second intervals.
4 Drain liquid into small bowl. Reserve.
5 Transfer scallions and mushrooms to food processor. Pulse several times to chop the mixture, scraping down the sides of the bowl as necessary.
6 Add the garlic, lemon juice, basalmic vinegar, olive oil, thyme, salt, and pepper. Pulse until mixed.
7 If necessary, use reserve liquid to mushrooms to desired consistency.
8 Transfer to serving bowl. Serve warm.