portobello mushroom (about 10 ounces), stem discarded and mushroom cap halved and sliced*
1
large shallot or small onion, finely chopped
1/2
teaspoon salt
1/4
teaspoon ground black pepper
5
tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1/3
cup chicken broth
1/3
cup whipping or heavy cream
1
tablespoon chopped fresh thyme or parsley (optional)
*Substitution: Replace both shiitake and portobello mushrooms with 2 packages (10 ounces each) sliced white mushrooms. Increase 4-minute cook time and cook until liquid evaporates.
Bake pastry cups according to package directions; set aside.
Meanwhile, in large bowl, combine mushrooms, shallot, salt and pepper. In 12-inch skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Spread over medium-high heat and cook 1/2 of the mushroom mixture, stirring occasionally, 4 minutes or until golden and tender. Remove mushrooms and set aside. Repeat with 2 tablespoons I Can't Believe It's Not Butter!® Spread and remaining mushroom mixture.
Return mushrooms to skillet. Stir in remaining 1 tablespoon I Can't Believe It's Not Butter!® Spread, broth and cream. Bring to the boiling point over high heat. Stir in thyme. To serve, fill pastry cups with mushroom mixture or place in serving bowl.
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