Leek Mushroom Cheese Pate
- 2 teaspoons vegetable oil
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups chopped leeks
- 1/2 cup finely chopped carrots
- 12 ounces oyster or regular mushrooms, thinly sliced
- 2 tablespoon sherry or white wine
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoons coarsely ground black pepper
- 2 ounces feta cheese, crumbled
- 2 ounces light cream cheese
- 1/2 cup 5% ricotta cheese
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill.
DIRECTIONS
Line a 9 x 5 - inch loaf pan with plastic wrap.
In a large nonstick frying pan sprayed with vegetable
spray, heat oil over medium-high heat. Add garlic, leeks
and carrots; cook 3 minutes, stirring occasionally. Stir
in mushrooms, sherry, dill, oregano and pepper; cook, stirring
occasionally, 8 to 10 minutes or until carrots are tender and
liquid is absorbed. Remove from heat.
Transfer vegetable mixture to a food processor. Add feta,
cream cheese, ricotta and lemon juice; puree until smooth.
Spoon into prepared loaf pan. Cover and chill until firm.
Invert onto serving platter; sprinkle with chopped dill.
Serve with crackers, bread or vegetables.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 80, Carbohydrate: 6 g, Fiber: 1 g, Protein: 4 g,
Fat: 5, Sodium: 124 mg, Cholesterol: 13 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Lean Meat, 1/2 Fat
