• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Mushroom Spread with Lemon and Thyme

  • Recipe Submitted by on

Category: Vegetarian, Appetizers, Dips, Low Fat

 Ingredients List

  • 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...
  • 3/4 ts -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


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

Makes about 1-1/2 cups.

Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg;
cholesterol, 1 mg

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