In a lightly greased skillet, saute onion, carrot, lemon rind, and garlic for 5 minutes. Remove from skillet.
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.
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.
Refrigerate 2 to 3 hours for flavors to blend. Serve with dippers (not included in nutritional data).