| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Crocker |
9 |
Servings |
INGREDIENTS
| 8 |
oz |
Mushrooms, coarsely chopped |
| 2 |
tb |
Chopped onion |
| 1 |
tb |
Margarine or butter |
| 3 |
oz |
Cream cheese, softened |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried basil leaves |
| 2 |
|
Sprigs parsley |
| 18 |
|
Round butter-flavored crackers |
INSTRUCTIONS
Cook and stir mushrooms and onion in margarine in 10-inch skillet over
medium heat until all liquid is absorbed, about 10 minutes.
Place mushroom mixture, cream cheese, salt and basil in blender container.
Cover and blend on high speed, stopping blender occasionally to scrape
sides, until smooth, about 2 minutes. Add parsley. Cover and blend on high
speed just until parsley is chopped, about 30 seconds longer. Pour into
serving dish. Cover and refrigerate until firm, about 3 hours.
Garnish with mushroom slices and parsley sprigs if desired. Serve with
crackers. 9 servings (2 ts per cracker); 85 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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