Mushroom Spread with Lemon & Thyme
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | large |
garlic cloves
chopped |
*
|
| 10 | ounces |
mushrooms
coarsely chopped |
|
| 2 | teaspoons |
thyme
fresh |
*
|
| ¾ | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 3 | tablespoons |
romano cheese
grated |
*
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| 1 | x |
bread
italian, toasted rounds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 2 | large |
garlic cloves
chopped |
*
|
| 289 | ml/g |
mushrooms
coarsely chopped |
|
| 1E+1 | ml |
thyme
fresh |
*
|
| 3.8 | ml |
thyme
dried |
*
|
| 5 | ml |
lemon zest
grated |
|
| 45 | ml |
romano cheese
grated |
*
|
| 15 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
parsley leaves
minced fresh |
|
| 1 | x |
bread
italian, toasted rounds |
*
|
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 ½ tablespoon oil and finely chop, using on/off turns.
Mix in parsley; season with salt and pepper.
Transfer to small bowl.
(Can be made 3 hours ahead. Let stand at room temperature.) Serve with toasted bread rounds.
