Portabella Mushroom, Onion and Sage Spread

READY IN: 45mins
Recipe by Feej3940

Adapted from a recipe in Cooking Pleasures magazine. This is divine on crackers. It is best with portobello mushrooms, but I have also made it with regular button mushrooms. I have also used white onions or vedalia onions.

Top Review by Carol B.

I had portabella mushrooms that needed to be used and went looking for an appetizer recipe to enjoy while watching the opening ceremonies of the Vancouver Winter Olympics. I am so glad I chose this one!!! I made it exactly like the recipe except for reducing the olive oil and adding a little more garlic. This was SO GOOD and we will definitely be enjoying this again!!! Thanks for the recipe!!!

Ingredients Nutrition


  1. Chop mushrooms, onion and garlic. Set aside.
  2. Heat oil in a skillet over medium heat. Stir in the mushrooms, onions and garlic. Stirring occasionally, cook for about 2 minutes.
  3. Reduce the heat to medium low heat. Add cooking sherry. Simmer about 25-30 minutes, until the mushrooms are very soft and most of the liquid is gone.
  4. Put into a food processor. Add the sage, salt and corn syrup. Pulse until coarsely chopped, not pureed.
  5. If there is too much liquid, you can return it to the skillet, over medium low until it reaches desired consistency.
  6. Cover & refreigerate (I can't ever wait long enough!) Serve at room temperature with crackers.

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