Source: dLife

Mushroom and Parmesan cheese spread.

Servings

12 oz Mushrooms, shiitake, dried , coarsley chopped (or Portabella)
0.5 cup fresh chopped onion
2 medium garlic cloves , minced
0.25 cup cooking sherry , (or water)
2 tbsp reduced fat grated parmesan cheese
2 tsp fresh lemon juice
1 pinch salt and pepper , (to taste)

1 Add mushrooms, onion, garlic, and sherry to lightly greased skillet. Cook, covered, over medium heat until mushrooms are wilted, about 5 minutes. Continue cooking until vegetables are very tender and all liquid is absorbed, 8 to 10 minutes. Cool.
2 Process mushroom mixture and Parmesan cheese in food processor until smooth. Season to taste with lemon juice, salt, and pepper. Refrigerate 2 to 3 hours for flavors to blend.
3 Serve in crock with bread or crackers (not included in nutritional data).