2 cups water
1 (2 pound) white button mushrooms
3 cloves garlic, grated
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 (29 ounce) can stewed tomatoes, drained
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Monterey Jack cheese
2 tablespoons black olives
1/4 cup dried parsley
1 teaspoon dried basil, plus more for garnish
In a saucepan, bring 1/2 cup water to a boil. Add mushrooms, and cook for about 15 minutes. Remove mushrooms and place in a blender or food processor, along with the garlic, salt, crushed red pepper flakes, tomatoes, cream cheese, Monterey Jack cheese, black olives, parsley and basil. Blend for about 5 minutes.