By Avera

  • 1 tbsp olive oil

  • 1/2 lb mushroom — 250gr

  • 3 cl garlic — chopped fine

  • 1 tsp basil

  • 1 tsp marjoram

  • 1 med tomato — diced

  • 2 tbsp lemon juice

  • 1/2 cup water

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

  • 1 tbsp fresh coriander — chopped

  1. Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes. Do not overcook. Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated. Add the tomato, lemon juice, water, salt, and pepper. Stir together and cook until the tomato softens. Remove from heat and let

  2. cool. Garnish with chopped herbs.

Nutritional Facts

Servings 2
120 Calories
7g Fat (50.8% calories from fat)
4g Protein
13g Carbohydrate
3g Dietary Fiber
0mg Cholesterol
81mg Sodium. Exchanges
0 Grain(Starch)
2 Vegetable
0 Fruit
1 1/2 Fat.

lunch greek mushrooms fresh

1 reply

apanda 2009-05-16 13:09:14 -0500 Report

This sounds sooooooo good! I think I might have to top it off with a sprinkling of feta cheese and some calamata olives too. This would make a great dinner for me with a piece of rosemary focaccia. Thanks for posting.