| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Dips, Appetizers, Low-fat, Vegetarian, Ovo-lacto | 10 | Servings |
INGREDIENTS
| 1 1/2 | tb | Olive oil preferably extra-virgin |
| 1/2 | c | Chopped onion |
| 2 | lg | Garlic cloves; chopped |
| 10 | oz | Mushrooms; coarsely chopped |
| 2 | ts | Fresh thyme leaves; OR… Dried thyme |
| 1 | ts | Grated lemon peel |
| 3 | tb | Grated Pecorino Romano |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Minced fresh parsley |
| Toasted Italian bread rounds |
INSTRUCTIONS
Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and saute 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. (Can be made 3 hours ahead. Let stand at room temperature.) Serve with toasted bread rounds. Makes about 1-1/2 cups. Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; cholesterol, 1 mg Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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