Mushroom Herb Pate

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb portabella mushrooms, sliced
1 sprig fresh rosemary
3/4 cup sunflower seeds
zest of 1 lemon
2 tbsp nutritional yeast
pinch of ground nutmeg
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
sea salt and black pepper to taste

Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5-7 minutes until soft. Add the minced garlic, mushrooms, and rosemary, and cook until the mushrooms are tender. Continue to cook until most of the liquid from the mushrooms has evaporated; cool. Remove the rosemary.
Put the mushroom mixture in a food processor along with the remaining ingredients. Process until smooth, scraping down the sides once in a while. Garnish with fresh herbs. Serve at room temperature with crackers or toast.