Yield
8 servings (serving size: 2 baguette slices and 2 tablespoons spread)

A mushroom blend will bring complex flavor to this hors d'oeuvre. We used a mixture of wild and cultivated mushrooms (lobster, oyster, shiitake, cremini, and button).

How to Make It

Heat oil in a large nonstick skillet over medium heat. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until liquid evaporates, stirring occasionally. Place mushroom mixture in a medium bowl. Place half of mushroom mixture, cream cheese, and sherry in a food processor; process until smooth. Add pureed mixture to remaining mushroom mixture. Add parsley, salt, and pepper; stir until combined. Serve with baguette slices.

Ratings & Reviews

Good on crostini

chudson
November 05, 2016
I used only cremini mushrooms.  It had good flavor, but my spouse requests MORE mushroom flavor!

VirginiaLaurie's Review

veryslowcook
October 16, 2011
Grew my own Oyster mushrooms from a kit, and this recipe displayed their flavor perfectly! Used onion instead of shallots. Fresh parsley makes this really nice.

carolfitz's Review

VirginiaLaurie
May 15, 2011
Very good spread. Made with trumpet, shitake & cremini BUT definitely think it would be great with older, less-expensive mushrooms. Served with warm, thin-sliced ciabatta stick, an appetizer before CL's scallops with spinach.

chudson's Review

carolfitz
January 02, 2011
I've made this appetizer several times and it has been a universal hit. When people ask for the recipe, they are surprised to find that it is from Cooking Light because it has such a rich flavor. Try it you'll love it!