Creamy Mushroom Spread
Posted on June 8th, 2009 by theapartmentkitchen
My mom is always a good source for new ideas. She often cooks things that are so simple that I’m jealous I didn’t think of them. One of those things is a creamy mushroom spread she makes for a quick appetizer at parties. It’s a delicious combination of creamy Boursin cheese and sauteed mushrooms. I amped mine up a little bit using a combination of ricotta and parmesan cheeses and fresh herbs.
Creamy Mushroom Spread
Makes about 2 cups.
Leftover Potential: If you have spread leftover, toss with warm pasta or spread on a sandwich for a quick, tasty meal.
1 Tbsp olive oil
1 shallot, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
salt, as needed
pepper, as needed
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 Tbsp parsley, chopped
1 Tbsp rosemary, chopped
1 Tbsp chives, chopped
1 shallot, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
salt, as needed
pepper, as needed
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 Tbsp parsley, chopped
1 Tbsp rosemary, chopped
1 Tbsp chives, chopped
1. Heat the olive oil over medium heat. Add the shallots and mushrooms and saute until lightly brown and softened, 3-4 minutes. Add the garlic and saute until fragrant, 1 minute. Season with salt and pepper.
2. Remove the mixture from the heat, and stir in the cheeses and herbs. Serve with bread, garlic toasts, or crackers. This dip is good warm or at room temperature.
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What a great idea! Those are some of my favorite ingredients. The spread sounds great with Boursin too!