Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese

Total Time
Prep 15 mins
Cook 20 mins

Ingredients Nutrition


  1. Preheat an oven to 375 degrees.
  2. Carefully remove the stems from the mushrooms.
  3. Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
  4. Heat 2 tbsps.
  5. of the olive oil in a heavy ovenproof skillet.
  6. Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
  7. Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
  8. While the mushrooms are roasting make the vinaigrette.
  9. In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
  10. Whisk together and leave at room temperature until the mushrooms are cooked.
  11. Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
  12. Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
  13. Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.


Most Helpful

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.

Bergy July 15, 2002

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!!

Chef GreanEyes February 18, 2009

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!

MarieRynr November 19, 2004

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