Add a Recipe
Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese
Join In Now
Join the conversation!
tablespoons balsamic vinegar
ground black pepper
or 1 teaspoon
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.
Submit a Recipe Correction
YOU'LL ALSO LOVE
63 Summer Slow-Cooker Recipes
Summer Barbecue, 32 Ways
28 Quick & Easy Chicken Dinners
Our 75 Top-Rated Recipes of All Tim...
View All Recipes