Caramelised Onion and Mushroom Spread
Elevate your appetizer game with this rich and savory Caramelised Onion and Mushroom Spread, a crowd-pleasing blend of velvety cream cheese, golden caramelized onions, and earthy mushrooms infused with fresh thyme and tangy balsamic vinegar. This versatile and flavor-packed spread strikes the perfect balance between sweet, savory, and umami, making it an ideal pairing for crusty bread, crackers, or a fresh veggie platter. With just 10 minutes of prep time and a simmering cooking technique that deepens the flavors, this recipe is perfect for dinner parties, holiday gatherings, or even a cozy night in. The creamy, aromatic spread is easy to make ahead and tastes just as delightful served warm or at room temperature. Don’t forget to refrigerate leftovers—if there’s any left! Keywords: caramelized onion spread, mushroom spread, cream cheese appetizer, savory spread recipe, party appetizers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoons unsalted butter
- 2 medium yellow onions
- 8 ounces button mushrooms
- 2 cloves garlic
- 1 teaspoons fresh thyme leaves
- 1 tablespoons balsamic vinegar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 ounces cream cheese
Instructions
Peel and thinly slice the yellow onions into half-moons. Clean and finely chop the mushrooms. Mince the garlic.
Heat a large skillet over medium heat. Add olive oil and butter, allowing the butter to melt completely.
Add the sliced onions to the skillet. Stir to coat them in the fat. Cook for 20-25 minutes, stirring occasionally, until the onions are soft, golden brown, and caramelized. Be patient to ensure they don’t burn.
Add the chopped mushrooms to the caramelized onions. Cook for an additional 8-10 minutes, stirring often, until the mushrooms release their moisture and develop a deep golden color.
Add the minced garlic and fresh thyme. Stir for 1-2 minutes until fragrant.
Deglaze the pan with balsamic vinegar, scraping the bottom with a wooden spoon to incorporate all the browned bits. Season with the salt and black pepper.
Reduce the heat to low and add the cream cheese. Stir continuously until fully melted and combined with the mushroom-onion mixture to create a smooth spread.
Remove the pan from heat and let the spread cool slightly. Transfer to a serving dish or airtight container if storing.
Serve warm or at room temperature with crusty bread, crackers, or vegetables. Refrigerate leftovers for up to 5 days.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 146 mg | 48% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 20.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
