Publisher Photo
Publisher Photo
I've made this creamy, hearty mushroom appetizer for years—it's a big hit every time.—Barbara Pletzke, Herndon, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms, chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 package (8 ounces) cream cheese, softened
  • 4 teaspoons minced fresh oregano or 1 teaspoon dried oregano
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • French bread baguette slices, toasted if desired

Directions

In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
Reduce heat to low; stir in cream cheese, oregano, Worcestershire sauce, lemon juice, salt and pepper until blended and heated through. Serve with baguette slices. Yield: 1-1/2 cups.
Originally published as Hot Mushroom Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms, chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 package (8 ounces) cream cheese, softened
  • 4 teaspoons minced fresh oregano or 1 teaspoon dried oregano
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • French bread baguette slices, toasted if desired
  1. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Reduce heat to low; stir in cream cheese, oregano, Worcestershire sauce, lemon juice, salt and pepper until blended and heated through. Serve with baguette slices. Yield: 1-1/2 cups.
Originally published as Hot Mushroom Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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