Portabella Mushroom, Onion and Sage Spread

Total Time
Prep 15 mins
Cook 30 mins

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.


  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.
Most Helpful

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!!!

Carol B. February 13, 2010

Oh my goodness, this was so good! I halved the recipe but wished I hadn't. I put this on toasted French bread and was in heaven! Thank you Feej! Made for PAC(Pick a Chef).

Sharon123 April 09, 2008