Toast the bread under the broiler until light golden brown. Rub the bread with the cut sides of the garlic clove. Cut the bread into cubes. Place the bread in a shallow serving platter and drizzle with olive oil. Wipe the mushrooms clean with damp paper towels. Trim the stems. Thinly slice the mushrooms and place in a bowl. Slice the Pecorino Romano cheese into paper-thin shavings and add to the bowl. Season the mushrooms and cheese with 4 tablespoons of olive oil, lemon juice, salt and pepper to taste, and chopped parsley. Toss gently until the mushrooms soften slightly. Transfer the mushrooms to the platter and toss with the bread. Serve immediately. Source: "Verdura" by Viana La Place Posted to MM-Recipes Digest V4 #013, by Linda Place
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4|
|Calories from Fat: 538 (77%)|
|Amt Per Serving||% DV|
|Total Fat 59.7g||80 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 18.7g|
|Cholesterol 14.7mg||5 %|
|Sodium 594.3mg||20 %|
|Potassium 348.8mg||9 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 30.8g|
|Protein 10.3g||15 %|
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Calories per serving: 703
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