Ingredients

• Cooking spray
  
• 12 oz Shiitake, Portobello, or white mushrooms, coarsely chopped
  
•  1/2 cup onion, chopped
  
• 1/2 cup shallots, chopped
  
•  4 garlic cloves
  
• 1/4 cup vegetable stock
  
• 2 Tbsp fat free Parmesan cheese
  
•  2 tsp lemon juice
  

Directions

1. Spray skillet with cooking spray; heat skillet over medium heat.
   
2. Add mushrooms, onion, garlic, and vegetable stock; cook, covered over medium heat
   until mushrooms are wilted, about 5 minutes.
   
3. Cook until all vegetables are very tender and all liquid absorbed 8-10 minutes.
   Cool.
   
4. Process mushroom mixture and cheese in food processor until smooth.
   
5. Add lemon juice.
   
6. Refrigerate 2-3 hours.
   
7. Spoon pate into crock and serve with toasted bread slices or crackers.
   

Nutrition Facts

Serving Size: 1/8 of recipe

Amount Per Serving

Calories 30

Calories from Fat 0 % Daily Value (DV)*

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 50mg 2%

Total Carbohydrate 6g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 1g

Vitamin A 4%

Vitamin C 4%

Calcium 2%

Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 1

Meat: 0

Milk: 0

Fat: 0

Carbs: 0

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov