Portabello Mushroom Pate

Mushroom pate can make a great spread for toast as an appetizer or a beautiful filling for a collard green wrap. Thyme adds a complementary herbal flavor to this dish, while crushed red pepper flakes add heat.

Ingredients

• ¼ cup + 2 tablespoons

  extra-virgin olive oil

• ½

  yellow onion, chopped

• 2

  large portobello mushrooms, cleaned and chopped with stems

• 2

  cloves garlic, minced

• 1 cup

  unsalted sunflower kernels

• ¼ teaspoon

  crushed red pepper flakes

• 1 teaspoon

  thyme leaves

• 2 teaspoons

  lemon juice

• salt, to taste

• pepper, to taste

Directions

Heat two tablespoons extra-virgin olive oil in non-stick skillet over medium high heat. Saute onion until translucent and add mushroom, sauteing until juices have been released. Add minced garlic, sauteing until lightly browned. Remove mixture from heat.

Add sunflower kernels and mushroom mixture to food processor, add ¼ cup extra-virgin olive oil, crushed red pepper flakes, thyme, lemon juice, salt and pepper. Pulse until a smooth paste forms.