Description Edit

  • Makes about 1½ cups

Ingredients Edit

Directions Edit

  1. Heat 1 tablespoon oil in large nonstick skillet over medium-low heat.
  2. Add onion and garlic and saute until tender, about 5 minutes.
  3. Add mushrooms, thyme and lemon peel to skillet and stir.
  4. Cover and cook until mushrooms are tender, about 5 minutes.
  5. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes.
  6. Cool slightly.
  7. Transfer mushroom mixture to processor.
  8. Add cheese, lemon juice, remaining ½ tablespoon oil and finely chop, using on/off turns.
  9. Mix in parsley; season with salt and pepper.
  10. Transfer to small bowl.
  11. (can be made 3 hours ahead.
  12. Let stand at room temperature).
  13. Serve with toasted bread rounds.

Nutritional information Edit

Per 2 tablespoon serving:

  • Calories 30 | fat 2g | sodium 17mg | cholesterol 1mg

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