Portobello Mushroom Dip
The week before the Art Museum and picnic outing, I learned my date likes mushrooms. Inspired by my friend Mary, who whipped up a yummy ‘shroom dip for a Kit Dr. party a few weeks ago, and this BigOven recipe, I did what I rarely do and cooked without a recipe. I think Mary chopped regular button mushrooms and sautéed them in butter and wine, but I spotted a double package of portobellos and decided to use one in the dip and have the other for dinner.
I started by marinating, then grilling the mushrooms:
• 1 clove garlic, pressed
• 1 tsp. shallot, minced (I used dried shallots from Penzey’s)
• A pinch or two of dried thyme (fresh would be better, but I don’t have it at this time of year)
• 1/8 cup red wine vinegar
• 1/3 cup olive oil
• Cracked black pepper
• 2 large portobello mushrooms
Whisk together the marinade ingredients.
Remove the portobello stems and discard.
Cut a shallow “X” and the bottom of the mushroom and lightly score the top in a crisscross pattern.
Place the mushroom caps in 9X13 pan.
Pour half the marinade onto the side with gills and rub in.
Flip the mushrooms over and pour the remaining marinade over the top.
Let marinate for at least 30-60 minutes.
Grill over medium heat for 5-7 minutes per side.
I then mixed the dip (I actually used the food processor to avoid chopping the mushrooms like Mary did, but don’t recommend it because mine doesn’t look very appetizing):
• 1 large grilled portobello mushroom, finely chopped
• 1 package reduced-fat cream cheese, softened
• 1 generous splash of red wine
• 1 clove garlic, pressed
• 1 Tbsp. shallots, minced
• A few slices of pickled jalapeno, minced well (this added a nice flavor and it really isn’t hot at all; I imagine crushed red pepper would also work)
• Salt or garlic salt to taste
Mix the ingredients and chill.
Serve on Cracked Pepper & Olive Oil Triscuits (the best food on earth according to my neighbor Marsha, who very thoughtfully picked up a box on sale for me to take on the picnic.)