Mushroom Spread with Lemon And Thyme

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

30 minutes Prep: 20 minutes Cook: 10 minutes

23 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1 1/2	tablespoon	olive oil	preferably extra-virgin
1/2	cup	onion	chopped
2	each	garlic	cloves, chopped
10	ounces	mushrooms	coarsely chopped
2	teaspoons	thyme leaves	fresh or 3/4 ts dried thyme
1	teaspoon	lemon	peel, grated
3	tablespoons	pecorino romano cheese	pecorino romano, grated
1	tablespoon	lemon	juice, fresh
2	tablespoons	parsley leaves	fresh, minced
1	each	bread, french baguette	italian style, cut into rounds, toasted

Directions

Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and sauté until tender, about 5 minutes. Add mushrooms, thyme and lemon peel to skillet and stir. Cover and cook until mushrooms are tender, about 5 minutes. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes.

Cool slightly. Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining 1/2 tablespoon oil and finely chop, using on/off turns.

Mix in parsley; season with salt and pepper. Transfer to small bowl.

Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.

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Nutrition Facts

Serving Size 18g

Amount per Serving

Calories 23 72% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	1%		Vitamin C	5%
Calcium	1%		Iron	1%

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

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It it a very good dip. The recipe needs to be a bigger serving. Its also Good in a Round sour dough Bread( take the inside of the bread out, and put the dip in, then refrige) , eaten with torttia chip