Mushroom Cheese Pate Recipe
This Mushrom Cheese Pate is an incredible combination of mushroom and cottage cheese ! Its an ideal dish that a weight watcher can gorge on without any qualms! Try this Mushroom Cheese Pate and tell me how you like it!
Ingredients
4 cups sliced mushrooms
2 tablespoons sliced scallion (green onion)
2 teaspoons dry red wine
1 packet instant onion broth and seasoning mix
2/3 cup cottage cheese
3 tablespoons plain dried bread crumbs
2 large lettuce leaves
Garnish:
Watercress sprigs and 4 sliced radishes
Directions
In 8- or 9-inch nonstick skillet combine mushrooms, scallion, wine, and broth mix; cook over medium heat, stirring occasionally, until all liquid has evaporated.
Spoon mixture into blender container or work bowl of food processor and process until smooth.
Turn motor off and add cheese and bread crumbs; process until combined.
Spray two 6-ounce custard cups (or two 3/4-cup nonstick molds) with nonstick cooking spray and spoon half of cheese mixture into each; tap cups (or molds) on hard surface to release air bubbles.
Cover with plastic wrap and refrigerate for at least 2 hours.
To unmold and serve, run the point of a small knife around the edge of each cup (or mold); on each of 2 plates place a lettuce leaf and invert pates onto lettuce.
Garnish with watercress and radish slices.
Spoon mixture into blender container or work bowl of food processor and process until smooth.
Turn motor off and add cheese and bread crumbs; process until combined.
Spray two 6-ounce custard cups (or two 3/4-cup nonstick molds) with nonstick cooking spray and spoon half of cheese mixture into each; tap cups (or molds) on hard surface to release air bubbles.
Cover with plastic wrap and refrigerate for at least 2 hours.
To unmold and serve, run the point of a small knife around the edge of each cup (or mold); on each of 2 plates place a lettuce leaf and invert pates onto lettuce.
Garnish with watercress and radish slices.
