Recipe - Mushroom Spread

8 ounce Mushrooms, coarsely
chopped
2 tablespoon Chopped onion
1 tablespoon Margarine or butter
3 ounce Cream cheese, softened
One fourth teaspoon Salt
One fourth teaspoon Dried basil leaves
2 Sprigs parsley
18 Round butterflavored
crackers

Cook and stir mushrooms and onion in margarine in 10inch skillet over
medium heat until all liquid is absorbed, about 10 minutes.

Place mushroom mixture, cream cheese, salt and basil in blender container.
Cover and blend on high speed, stopping blender occasionally to scrape
sides, until smooth, about 2 minutes. Add parsley. Cover and blend on high
speed just until parsley is chopped, about 30 seconds longer. Pour into
serving dish. Cover and refrigerate until firm, about 3 hours.

Garnish with mushroom slices and parsley sprigs if desired. Serve with
crackers. 9 servings (2 teaspoon per cracker); 85 calories per serving.

Source: Betty Crocker's Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini