What You Need:
4 lg. Portobello Mushrooms
1 T unsalted butter
4 garlic cloves, minced
1/4 t dried thyme
1/2 t salt
1/4 t pepper
How to Make It:
Remove the stems from the mushrooms.
Clean mushroom caps with a damp paper towel.
Cut the caps into quarters.
Place caps pieces in a food processor.
Caps need to be ground to resemble bread crumbs.
Place the butter in a large skillet over medium heat.
When butter has melted place the garlic in the skillet.
Cook about 1 minute being sure the garlic doesn’t start to turn brown.
Add the thyme and the mushrooms.
Cook 5 minutes being sure all the juice has evaporated.
Add the salt and pepper and stir well to combine.
Place spread in a bowl.
Allow to come to room temperature before serving with crackers.
