Mushroom and Carrot "Paté"

This deeply savory, veggie-packed spread makes an elegant topping for bruschetta, crackers, roasted meats, and more.


  • 3 tbsp Olive Oil
  • 2 tbsp chopped Shallots
  • 1 Carrot
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper, ground
  • 1 tbsp Parsley
  • 1/4 cup Vegetable Broth, low-sodium
  • 1 tbsp Vegetable Broth, low-sodium



In a pan over medium heat, add oil and shallots and sauté until translucent.


Add sliced mushrooms and carrots, then saute until tender, about 5-8 minutes.


Allow the mixture to cool completely for at least an hour, then transfer to the nutribullet ® Cup along with seasoning and stock.


PULSE until the mixture reaches an even, yet textured consistency.


Serve with baguette or crudité.

Nutritional information

Recipe: Mushroom and Carrot "Paté"

Serving in this recipe: 8

Yield: 8 oz

Calories: 60
Total Fat: 6 g 8.1%
Saturated Fat: 1 g 3.6%
Cholesterol: 0 mg 0%
Sodium: 82.9 mg 3.5%
Total Carbs: 1 g 0.4%
Dietary Fiber: 0 g 1.3%
Sugar: less than 1 gram.  
Protein: 0 g 0.3%
Vitamin A: 4.4% Vitamin C: 2.1%
Calcium: 0.4% Iron: 0.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Can be made with

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