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− | ==Description== |
+ | == Description == |
+ | * Makes about 1½ cups |
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+ | # Heat 1 tablespoon [[oil]] in large nonstick skillet over medium-low heat. |
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+ | # Add [[onion]] and [[garlic]] and saute until tender, about 5 minutes. |
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+ | # Add [[mushroom]]s, [[thyme]] and [[lemon peel]] to skillet and stir. |
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+ | # Cover and cook until [[mushroom]]s are tender, about 5 minutes. |
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+ | # Uncover, increase heat to high and cook until [[mushroom]]s begin to brown, about 6 minutes. |
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+ | # Cool slightly. |
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+ | # Transfer [[mushroom]] mixture to processor. |
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+ | # Add [[cheese]], [[lemon juice]], remaining ½ tablespoon [[oil]] and finely chop, using on/off turns. |
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+ | # Mix in [[parsley]]; season with [[salt]] and [[pepper]]. |
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+ | # Transfer to small bowl. |
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+ | # (can be made 3 hours ahead. |
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+ | # Let stand at room temperature). |
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+ | # Serve with toasted bread rounds. |
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+ | == Nutritional information == |
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+ | Per 2 tablespoon serving: |
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+ | * Calories 30 | fat 2g | sodium 17mg | cholesterol 1mg |
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+ | __NOTOC__ |
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− | * 1 1/2 tbsp olive oil |
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+ | [[Category:Ovo-lacto Recipes]] |
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+ | [[Category:Spread Recipes]] |
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+ | [[Category:Lemon peel Recipes]] |
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+ | [[Category:Mushroom Recipes]] |
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+ | [[Category:Onion Recipes]] |
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+ | [[Category:Garlic Recipes]] |
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− | * 3/4 tsp -dried thyme |
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+ | [[Category:Lemon juice Recipes]] |
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+ | [[Category:Romano Recipes]] |
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+ | [[Category:Thyme Recipes]] |
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+ | [[Category:Italian bread Recipes]] |
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− | 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 ½ 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 1-½ cups. Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; cholesterol, 1 mg |
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− | ===Other links=== |
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− | ==See also== |
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− | [[Category:Recipes]] [[Category:Ovo Lacto Diet]] |
Latest revision as of 16:48, 27 April 2011
Description
- Makes about 1½ cups
Ingredients
- 1½ tbsp olive oil — preferably extra-virgin
- ½ cup chopped onion
- 2 large garlic cloves, chopped
- 10 oz mushrooms, coarsely chopped
- 2 tsp fresh thyme leaves, or ¾ tsp dried thyme
- 1 tsp grated lemon peel
- 3 tbsp grated Pecorino Romano
- 1 tbsp fresh lemon juice
- 2 tbsp minced fresh parsley
- toasted Italian bread rounds
Directions
- 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 ½ 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.
Nutritional information
Per 2 tablespoon serving:
- Calories 30 | fat 2g | sodium 17mg | cholesterol 1mg