Portobello Pate

Dress up your charcuterie spread with a homemade mushroom pate recipe. The savory vegetarian pate is ideal for spreading on toasted baguette slices or scooping up with crudites.

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Reviews (0)

4.5 by 3 people

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  • Makes: 12 servings
  • Serving Size: 2 tablespoons
  • Prep: 35 mins
  • Chill: 3 hrs to 24 hrs

Portobello Pate

Directions

  1. Cut off mushroom stems even with caps; discard stems. Lightly rinse mushrooms; gently pat dry with paper towels. Finely chop mushrooms.
  2. In a large skillet melt 2 tablespoons butter over medium heat. Cook mushrooms in hot butter about 5 minutes or until mushrooms are tender and most of the liquid has evaporated. Carefully add wine to skillet; cook about 2 minutes more or until most of the liquid has evaporated.
  3. In a medium bowl combine mushrooms, cream cheese, the softened butter, rosemary, garlic, salt, and pepper. Beat with an electric mixer on medium speed until nearly smooth. Cover and chill for 3 to 24 hours.
  4. Serve pate on toasted baguette slices with lemon wedges or as part of a charcuterie platter.

From the Test Kitchen

Prepare as directed through Step 3, except cover and store in the refrigerator for up to 1 week. Serve pate as directed.

Lighten Up:

For a lighter recipe, use reduced-fat cream cheese.

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Nutrition Facts (Portobello Pate)

  • Per serving:
  • 109 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 31 mg chol. ,
  • 138 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 2 g pro.
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Reviews (2)

3 Ratings
1030 Days Ago
This is the easiest and most tasty recipe. I get requests to make this from people who don't even like mushrooms!
2067 Days Ago
This is an absolutely awesome recipe! I used it to make swiss patty melts and it was fantastic on those too. :) My husband and son love this stuff and it doesn't stay around long. I use button mushrooms instead of Portobello though.

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