Vegetarian and vegan recipes

Roasted Portobello Mushroom Dip

Roasted Portobello Mushroom Dip
I was raised vegetarian. Needless to say, I love vegetables. I don't care too much for fennel and its licorice taste but other than that, veggies and I share a lifelong love story. That's right. They love me, too.

Mushrooms are without a doubt one of my favourite vegetables. I love how their taste and texture change drastically when they're cooked, and how the result is unfailingly juicy and fragrant.

Roasted Portobello Mushroom Dip
  • 2 tbsp olive oil + 1 tsp
  • 1 lb Portobello mushrooms, cleaned

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 8 ounce package cream cheese, at room temperature
  • 1 tsp onion powder
  • Chopped parsley
  • Salt and pepper to taste

Preheat oven to 425 F. Place mushrooms on baking sheet. In small bowl, combine 2 tbsp of olive oil, minced garlic and some chopped parsley. Pour mixture evenly over mushrooms and bake for 15 minutes.

Meanwhile, saute onions in 1 tsp olive oil until tender. Let mushrooms and onions cool for a few minutes. Combine and puree in a food processor until almost smooth.

In mixing bowl, combine the cream cheese, onion powder and pureed mushroom mixture. Add salt, pepper and parsley to taste.

Serve with pita chips, crackers, or veggies. Enjoy!

Roasted Portobello Mushroom Dip

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