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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Forest Mushroom Dip

Source: dLife

Fresh portobello and white mushrooms blended with cheese to make a delicious vegetable dip.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	59.4

Total Carbs	3.6 g

Dietary Fiber	0.6 g

Sugars	1.1 g

Total Fat	3.0 g

Saturated Fat	1.9 g

Unsaturated Fat	0.0 g

Potassium	170.7 mg

Protein	2.1 g

Sodium	177.8 mg

Dietary Exchanges 3.0 Fat, 0.3 Vegetables, 0.0 Fruits, 0.1 Meat, 0.1 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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Servings

Ingredients

1.0
1 each cooking spray 12.0
12 oz fresh portobello mushroom 8.0
8 oz fresh medium mushrooms 1.0
1 each medium garlic cloves 0.5
0 1/2 cup white wine 1.0
1 tsp ground thyme 2.0
2 tbsp white all purpose flour 2.0
2 oz cream cheese 1.0
1 tbsp fresh lemon juice 0.75
0 3/4 tsp salt 0.125
0.125 tsp black pepper 4.0
4 oz Cheese, gouda 0.5
0 1/2 cup sour cream 3.0
3 tbsp chopped parsley 1.0
1 tbsp fresh chopped green onion

Directions

In food processor or blender, finely chop half mushrooms.
Coat large skillet with cooking spray. Transfer chopped mushrooms from blender to skillet.
FInely chop remainder of mushrooms and garlic in food processor or blender.
Add remaining mushroom mixture, wine and thyme to skillet.
Cook for 10 minutes over medium-high, until most of liquid is absorbed.
Stir flour into skillet. Cook for 2 minutes.
Add in cream cheese, lemon juice, salt, and pepper to skillet. Cook for 1 minute.
Transfer to serving bowl. Cover. Let cool.
Mix in gouda, sour cream, parsley, and green onions. Cover and refrigerate for at least 1 hour.