Mushroom and Almond Pâté - 2g Carbs, 1g Fiber, 0g Sugar
From www.metrokc.gov
Makes 24 servings
4 Tbsp butter
1 onion, chopped
3 cloves garlic, minced
1-1/2 cups button mushrooms, quartered
1 cup slivered almonds
2 Tbsp plain lowfat yogurt
2 Tbsp fresh thyme, chopped
2 Tbsp cilantro, chopped
Salt and pepper, to taste (optional).
1. Heat butter in a large skillet over medium-high heat. Cook onion
and garlic for 2-3 minutes or until they begin to soften. Add
mushrooms and cook for 5 minutes or until softened and most
liquid has evaporated. Remove from heat and set aside to cool
for 10-15 minutes.
2. Add almonds to a food processor and pulse to coarsely chop.
Pour in the mushroom mixture then blend until smooth.
3. While motor is still running, add the yogurt, thyme and cilantro
then add salt and pepper, to taste. You may need to stop
occasionally to scrape the sides of the food processor with a
rubber spatula to ensure the entire mixture is incorporated.
4. Spoon the pâté into a serving bowl, cover with plastic wrap
and refrigerate for 2-3 hours before serving as a spread with
your favorite crackers or bread.
Serving Size: 1/24 of recipe (19 g)
Servings Per Recipe: 24
Nutrition facts calculated without salt.
Amount per Serving:
57 Calories, 48 Calories from fat, 5g Total Fat, 2g Saturated Fat,
0g Trans Fat, 5mg Cholesterol, 16mg Sodium, 2g Total Carbs,
1g Dietary Fiber, 0g Sugars, 1g Protein