Mushroom Spread With Lemon & Thyme

Ingredients

1 1/2 tb olive oil
1/2 c onion
2 garlic
10 oz mushrooms
2 ts thyme leaves
3/4 ts thyme
1 ts lemon peel
3 pecorino romano
1 tb lemon juice
2 tb parsley
1 tablespoon oil in nonstick skillet over low hea onion
1/2 tablespoon oil

Instructions

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