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Garden Mushroom Spread
Source: dLife

Creamy and cheesey vegetable herb spread.

Prep Time: 2 hours
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 22.4
Total Carbs 3.2 g
Dietary Fiber 0.7 g
Sugars 1.3 g
Total Fat 0.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 104.0 mg
Protein 1.6 g
Sodium 37.2 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  fresh chopped onion
0 3/4 cup  sliced carrots
2 tsp  fresh lemon peel
3 each  medium garlic cloves
12 oz  fresh mushrooms
2 tbsp  cold water
0 1/2 tsp  ground thyme
4 oz  fat free cream cheese
2 tbsp  reduced fat grated parmesan cheese
2 tbsp  chopped parsley
1 pinch  salt and pepper
1 pinch  ground cayenne (red pepper)
  1. In a lightly greased skillet, saute onion, carrot, lemon rind, and garlic for 5 minutes. Remove from skillet.
  2. Add mushrooms, water, and herbs to skillet; cook, covered, over medium heat until mushrooms are wilted, about 5 minutes. Remove lid and cook uncovered, until mushrooms are tender and liquid absorbed, about 5 minutes. Cool.
  3. Using a food processor, process cream cheese, Parmesan cheese, and half the mushroom mixture until smooth. Stir in onion mixture, remaining mushroom mixture, and parsley. Season to taste with salt and peppers.
  4. Refrigerate 2 to 3 hours for flavors to blend. Serve with dippers (not included in nutritional data).

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