The Knick Portobello Mushroom Spread

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  • 2 tablespoons olive oil (about)
  • 1 pound Portobello mushrooms, cleaned and diced
  • 1 1/2 cups diced yellow onions
  • 1 tablespoon finely chopped garlic (2 to 3 cloves)
  • 16 ounces cream cheese, room temperature
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste


  1. Heat oil in large sauté pan. Add mushrooms, onions and garlic and sauté until all liquid is cooked out of mushrooms.
  2. Remove from heat and cool slightly, then puree in food processor until smooth. Add to cream cheese and onion powder in medium-size bowl and mix with electric mixer until smooth.
  3. Add salt and pepper to taste.

Yield: 8 appetizer servings

Mushroom mixture can also be roasted on a cookie sheet in a 425 degrees F oven for 15 minutes. If roasting, eliminate oil.

Source: The Knick, Milwaukee, Wisconsin

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