Mushroom Spread with Lemon & Thyme

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.