Ingredients
- 3 pecorino romano (grated)
- 2 garlic (cloves)
- 10 oz mushrooms
- 1/2 c onion (chopped)
- 1 1/2 tb olive oil
- 1 tb lemon juice (fresh)
- 1 tablespoon oil in nonstick skillet over low hea onion
- 1/2 tablespoon oil
- 2 ts thyme leaves (fresh)
- 2 tb parsley (minced fresh)
- 3/4 ts thyme (dried)
- 1 ts lemon peel (grated)
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
