- Prep time 30 minutes
- Total time 45 minutes
- Portion size 40 servings
Ingredients
Method
In large nonstick skillet, melt butter over medium heat; cook mushrooms, light parts of green onions and thyme, stirring occasionally, until mushrooms are tender and just beginning to brown and no liquid remains, 12 to 15 minutes. Add brandy; cook, stirring, until no liquid remains, about 2 minutes. Stir in lemon juice, salt and pepper; let cool completely. Discard thyme.
In food processor, pulse cream cheese until smooth. Add mushroom mixture; pulse, scraping down side of bowl often, until combined. Scrape into bowl; stir in dark green parts of green onions and parsley. Serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.)
Nutritional facts PER SERVING (1 TBSP): about
- Sodium 36 mg
- Sugars 1 g
- Protein 1 g
- Calories 32
- Total fat 3 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
