Source: The Knick, Milwaukee, Wisconsin

2 tablespoons olive oil (about)
1 pound Portobello mushrooms, cleaned and diced
1 1/2 cups diced yellow onions
1 tablespoon finely chopped garlic (2 to 3 cloves)
16 ounces cream cheese, room temperature
1/2 teaspoon onion powder
Salt and pepper, to taste

Heat oil in large saut?pan. Add mushrooms, onions and garlic and saut?until all liquid is cooked out of mushrooms. Remove from heat and cool slightly, then pur? in food processor until smooth. Add to cream cheese and onion powder in medium-size bowl and mix with electric mixer until smooth. Add salt and pepper to taste.

Makes 8 appetizer servings.

NOTE: Mushroom mixture can also be roasted on a cookie sheet in a 425 degrees F oven for 15 minutes. If roasting, eliminate oil.