1 tablespoon of soft margarine 1 clove garlic, minced 1/2 pound of medium mushrooms, halved 2 cups of cherry tomatoes, stems removed 1/2 teaspoon of dried oregano or 1 tablespoon fresh 1/2 teaspoon of dried thyme or 1 tablespoon fresh 1/4 cup of chopped fresh parsley salt and freshly ground pepper
In a large nonstick skillet, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes. Add tomatoes, oregano, and thyme, cook for 3 - 5 minutes or until tomatoes are heated through and mushrooms are tender. It can be prepared an hour or two in advance and reheated. Sprinkle with parsley, season with salt and pepper to taste. Makes 6 servings
Per serving: 40 calories 2 g fat 0 mg cholesterol 24 mg sodium 1 g protein 5 g carbohydrate
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