Leek Mushroom Cheese Pate |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Diabetic Friendly Ingredients:
2 teaspoons vegetable oil |
1 1/2 teaspoons minced garlic |
1 1/2 cups chopped leeks |
1/2 cup finely chopped carrot |
12 ounces oysters or 12 ounces regular mushrooms, thinly sliced |
2 tablespoons sherry wine or 2 tablespoons white wine |
2 tablespoons chopped fresh dill |
1 1/2 teaspoons dried oregano |
1/4 teaspoon fresh coarse ground black pepper |
2 ounces feta cheese, crumbled |
2 ounces light cream cheese |
1/2 cup 5% ricotta cheese |
2 teaspoons fresh lemon juice |
2 tablespoons chopped fresh dill |
Directions:
1. Line a 9x5-inch loaf pan with plastic wrap.
2. In a large nonstick frying pan sprayed with vegetable spray, heat oil over medium-high heat.
3. Add garlic, leeks and carrots;cook 3 minutes, stirring occasionally.
4. Stir in mushrooms, sherry, dill, oregano and pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots are tender and liquid is absorbed.
5. Remove from heat.
6. Transfer vegetable mixture to a food processor.
7. Add feta, cream cheese, ricotta and lemon juice; puree until smooth.
8. Spoon into prepared loaf pan.
9. Cover and chill until firm.
10. Invert onto serving platter; sprinkle with chopped dill.
11. Serve with crackers, bread or vegetables.
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