Mushrooms are without a doubt one of my favourite vegetables. I love how their taste and texture change drastically when they’re cooked, and how the result is unfailingly juicy and fragrant.
Roasted Portobello Mushroom Dip
- 2 tbsp olive oil + 1 tsp
- 1 lb Portobello mushrooms, cleaned
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 8 ounce package cream cheese, at room temperature
- 1 tsp onion powder
- Chopped parsley
- Salt and pepper to taste
Preheat oven to 425 F. Place mushrooms on baking sheet. In small bowl, combine 2 tbsp of olive oil, minced garlic and some chopped parsley. Pour mixture evenly over mushrooms and bake for 15 minutes.
Meanwhile, saute onions in 1 tsp olive oil until tender. Let mushrooms and onions cool for a few minutes. Combine and puree in a food processor until almost smooth.
In mixing bowl, combine the cream cheese, onion powder and pureed mushroom mixture. Add salt, pepper and parsley to taste.
Serve with pita chips, crackers, or veggies. Enjoy!