- 9 ounces Button mushrooms
- 1 Shallot
- 1 tablespoon Olive oil
- ½ bunch flat-leaf Parsley
- 4 ounces Cream cheese (0.2% fat)
Clean mushrooms and cut into very small pieces.
Peel shallot and chop finely.
Heat olive oil in a skillet and cook the mushrooms until tender, stirring frequently, 5-7 minutes.
Add shallot and cook until softened, about 5 minutes. Season with salt and pepper.
Drain the mushrooms in a sieve set over a bowl.
Meanwhile, rinse parsley, shake dry, pluck leaves and chop finely.
Combine the cream cheese in a small bowl with 2 tablespoons mushroom liquid, then stir in the cooled mushrooms and parsley. Season with salt and pepper.