3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium tomato, diced
1 (8 ounce) can tomato paste with green chiles
2 cups sliced portobello mushrooms
1 (1 ounce) package dry onion soup mix
1 teaspoon dried basil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh parsley
Heat oil in a large skillet over medium heat. Saute onion and garlic for about 5 minutes, stirring. Stir in tomato paste, tomato paste with green chiles, portobello mushrooms, and dry onion soup mix. Mix in basil, Parmesan cheese, and all-purpose flour.
Heat olive oil in a large skillet over medium heat. Saute onion and garlic until golden. Mix in tomato paste mixture and parsley. Continue cooking until tomato paste is nearly done, about 5 minutes. Remove pan from heat. Mix in cream cheese, cream cheese, parsley, cheese mixture and tomato paste until well blended. Serve warm.