Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  olive oil preferably extra-virgin
     1/2           cup  chopped onion
  2              large  garlic cloves -- chopped
  10            ounces  mushrooms -- coarsely chopped
  2          teaspoons  fresh thyme leaves -- or...
     3/4      teaspoon  - dried thyme
  1           teaspoon  grated lemon peel
  3        tablespoons  grated pecorino romano
  1         tablespoon  fresh lemon juice
  2        tablespoons  minced fresh parsley
                        toasted italian bread rounds

Preparation:

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.

Nutritional Information:

12 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium