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Forest Mushroom Dip
Source: dLife

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

Prep Time: 0 hours
Cook Time: 13 minutes
Difficulty: Easy

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
1 Fat , 1/2 Vegetables
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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12 oz  fresh portobello mushroom
1 each  cooking spray
8 oz  fresh medium mushrooms
1 each  medium garlic cloves
0 1/2 cup  white wine
1 tsp  ground thyme
2 tbsp  white all purpose flour
2 oz  cream cheese
1 tbsp  fresh lemon juice
0 3/4 tsp  salt
0.125 tsp  black pepper
4 oz  Cheese, gouda
0 1/2 cup  sour cream
3 tbsp  chopped parsley
1 tbsp  fresh chopped green onion
  1. In food processor fitted with steel blade, finely chop half mushrooms.
  2. Coat large skillet with cooking spray. Transfer chopped mushrooms from food processor to skillet.
  3. FInely chop remainder of mushrooms and garlic in food processor.
  4. Add remaining mushroom mixture, wine and thyme to skillet.
  5. Cook for 10 minutes over medium-high, until most of liquid is absorbed.
  6. Stir flour into skillet. Cook for 2 minutes.
  7. Add in cream cheese, lemon juice, salt, and pepper to skillet. Cook for 1 minute.
  8. Transfer to serving bowl. Let cool 10 minutes.
  9. Grate gouda.
  10. Mix in gouda, sour cream, parsley, and green onions. Serve immediately.

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