Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese

Recipe by Dancer
READY IN: 35mins




  • 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.