Best Garlic Mushroom Spread Recipes

PORTOBELLO MUSHROOM AND SPINACH TARTINES WITH ROASTED GARLIC SPREAD

Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread image

You can now find roasted garlic cloves in jars at supermarkets, but it's very easy to make your own. Simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil. Wrap tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft. Cool, and store in the fridge up to 5 days. To use, squeeze roasted garlic from cloves. Nutritional Information Per SERVING: Calories: 275, Protein: 14g, Total fat: 9g, Saturated fat: 2g, Carbs: 40g, Cholesterol: 7mg, Sodium: 473mg, Fiber: 12g, Sugars: 5g

Provided by Joan Hunt @vegancook

Number Of Ingredients 8

Ingredients

6 ounce(s) soft tofu, drained
6 clove(s) roasted garlic
1 1/2 teaspoon(s) olive oil
1 large portobello mushroom, sliced
1 large shallot, sliced (1/4 cup)
1/2 package(s) (3 oz.) baby spinach
3 tablespoon(s) vegan grated parmesan cheese topping, divided
1 - 6-inch whole-wheat baguette, sliced lengthwise and toasted

Steps:

Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
Heat oil in skillet over medium heat. Sauté mushroom and shallot 3 to 5 minutes, or until softened. Stir in spinach, and sauté 2 minutes, or until wilted. Add 1 Tbs. Parmesan cheese to pan, and remove from heat.
Spread a little less than 1 Tbs. tofu-garlic mixture on each baguette half. Top with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown.

GARLIC MUSHROOM SPREAD

Garlic Mushroom Spread image

Make and share this Garlic Mushroom Spread recipe from Food.com.

Provided by Mamie37

Categories Spreads

Time 2h10m

Yield 1 pound

Number Of Ingredients 11

Ingredients

1 lb chopped mixed mushroom
4 cloves minced garlic
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh thyme
4 tablespoons olive oil
1/3 cup brandy
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons cream cheese
1/4 cup shredded gruyere
2 tablespoons white wine or 2 tablespoons champagne vinegar

Steps:

Mix the mushrooms, garlic, parsely, and thyme in a large bowl, cover and let sit at room temperature about 2 hours.
Heat the olive oil in a large saute pan set on high heat until very hot.
Add the mushroom mixture, turn the heat to med-high and cook about 5 minutes, until all the juices have cooked away, and the mushrooms begin to brown.
Remove the pan from the heat, add the brandy, return to heat, and cook, stirring until almost evaporated, about 1 minute.
Transfer to a food processor and add the remaining ingredients.
Pulse until spreadable, but still a bit chunky.
Good with toasted garlic rounds.

Nutrition Facts : Calories 1057.1, Fat 74.4, SaturatedFat 18.4, Cholesterol 61.6, Sodium 1088.6, Carbohydrate 22.8, Fiber 5.9, Sugar 10.5, Protein 25.2

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