• 3 tablespoons Dierbergs butter
• 1 pound assorted wild mushrooms (cremini, shiitake, oyster), coarsely chopped
• 3 tablespoons dry sherry
• 1 package (8 ounces) cream cheese, softened
• 4 ounces (1 cup) shredded fontina cheese
• 1 teaspoon herbes de Provence
• Coarse salt and freshly ground black pepper
• Minced fresh parsley

In large skillet, melt butter over medium-high heat.

 

Add mushrooms and sherry; cook stirring often until mushrooms are tender, about 3 minutes.

 

Add cream cheese, fontina, and herbes de Provence; reduce heat, cover, and cook stirring often until cheese melts, about 3 to 4 minutes. Season with salt and pepper.

 

Place in serving dish. Sprinkle parsley over top. Serve warm with crusty bread.

Servings: 24
Serving Size: Per 2 tablespoons (without bread)

Per Serving
Calories: 72
Cholesterol: 19 mg
Fat: 6 g
Sodium: 70 mg
Carbohydrates: 2 g
Protein: 2 g
Fiber:
Saturated Fat: N/A