Prep 15 mins
Cook 20 mins
- Preheat an oven to 375 degrees.
- Carefully remove the stems from the mushrooms.
- Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
- Heat 2 tbsps.
- of the olive oil in a heavy ovenproof skillet.
- Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
- Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
- While the mushrooms are roasting make the vinaigrette.
- In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
- Whisk together and leave at room temperature until the mushrooms are cooked.
- Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
- Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
- Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.
Love portobello mushrooms, love this recipe. I served these as a side dish with BBQ leg of lamb. Followed the recipe added a bit more garlic and instead of slicing the mushrooms I left them whole, put the asiago on them for the last minute in the oven and then drizzled them with the vinaigrette. No complaints from any one- another winner Thanks Dancer.
GREAT!! loved them! i doubled the shallots and garlic but next time will use less dijon, it was a little overpowering for me. will make again and again!!
These were delicious. I made the recipe using about 8 portabello mushrooms, but keeping the amounts for the vinaigrette the same. There was lots of delicious vinaigrette to go around. I didn't have any asiago cheese so I used Parmesan Reggiano, which is known as an acceptable substitute. Everyone was impressed and delighted with the dish. Thanks for a great recipe!