Method

Makes 915g

Preheat oven to 200°C.

Place mushrooms, lemon thyme, canola oil and salt and pepper onto low-sided baking trays and toss well to combine. Place into preheated oven and roast for 10 min or till mushrooms are fork- tender. Remove tray from oven and pour port over mushrooms, gently toss and return to the oven for a further 5 minutes. Remove from oven and cool.

Place mushrooms in a food processor and process to a coarse In the same food processor bowl add cream cheese and pulse till smooth. Add cream cheese to the bowl with mushrooms. Add spring onions, Italian parsley and lemon juice. Using a wooden spoon combine well.

Refrigerate till ready to use. Will keep for up to 1 week covered in the refrigerator.