Mushroom Cream Cheese Spread the perfect anytime appetizer. A fast and easy spread or dip, made with fresh mushrooms, spices and cream cheese. The perfect addition to any BBQ, makes a delicious Bruschetta spread.
In the summertime when BBQing, Italians like to grill sausages and chops or one of my favourites, thick slices of bacon! So good.
And of course besides the side salads including a delicious cold Bean Salad and of course you gotta have Bruschetta. From a Simple Bruschetta with a delicious topping of Fresh Tomatoes to some simple Oven Dried Tomatoes.
Just before leaving on our trip to Canada we had a few friends over for a BBQ and I wanted to do something different as a spread for the bruschetta. Since I had a package of mushrooms in the fridge I knew they were going to be the star.
It had to be a creamy, cheesy mushroom spread I decided. I didn’t want to blend the mushrooms I wanted to leave them chopped, but not raw. Best way to do that was to chop them up quite small.
I placed them into a medium size bowl and drizzled them with the juice of a half lemon and some salt, and let them sit for about 30 minutes.
They release quite a bit of water so I then drained them and squeezed out as much of the excess water as possible. But remember don’t rinse them! I then added some fresh chopped Italian parsley, oregano a little olive oil and of course some cream cheese.
Mushroom Cream Cheese Spread
You are going to love this and believe me so did my guests! To tell the truth you can make this Mushroom Cream Cheese spread anytime and serve it with some crackers or even some tasty Italian bread. Fast and easy and delicious. Buon Appetito!
Mushroom Cream Cheese Spread
Ingredients
- 2 cups finely chopped mushrooms
- 1 teaspoon salt 5.64 grams
- juice of 1/2 lemon
- 1 1/2 teaspoon olive oil 6.8 grams
- 1-2 sprigs freshly chopped Italian parsley
- dash of oregano
- 2 1/2 tablespoons cream cheese 50 grams
Instructions
- In a medium bowl combine, chopped mushrooms, salt and lemon juice, stir gently to combine, let sit for approximately 30 minutes.
- Drain well and squeeze out excess moisture but do not rinse.
- Place back in bowl and add olive oil, chopped parsley, oregano and cream cheese, fold gently to combine. Chill for approximately 30 minutes if desired or even overnight. Serve with crackers, bruschetta or Crusty Italian Bread. Enjoy
Nutrition
Leanne says
Just wondering, how long would this last in the fridge?
Rosemary says
Hi Leanne, it should keep for up to 3-4 days refrigerated. Covered well in plastic or in an airtight container. 🙂
Mary Beth says
I had some “foodies” over for appetizers and they all requested the mushroom dip recipe! I will definitely make this again!!
Rosemary says
Hi Mary Beth, thanks so much so glad the “foodies” enjoyed it. Have a great week. 🙂
heena says
So basically you didnt cook the mushrooms or you did?
Rosemary says
Hi Heena, yes but the mushrooms basically cook with the addition of the lemon and salt. Hope that helps.
Marisa Franca @ All Our Way says
Looks and sounds delicious , Rosemary! We always have mushrooms in our home. This would be great for our next family gathering.
Rosemary says
Thanks Marisa, let me know what you think! Happy Sunday.