Ingredients for Pan Roast Portabella Mushrooms With Dijon Vinaigrette Asiago Cheese
- 4 large portabella mushrooms (about 1 pound)
- 6 tablespoons olive oil
- Balsamic Vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- Ground Black Pepper
- 1 minced garlic clove
- Shallots
- 1/4 cup Asiago cheese, shaved
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How to Make Pan Roast Portabella Mushrooms With Dijon Vinaigrette Asiago Cheese
- Preheat oven to 375°F (190°C).
- Remove stems from 4 large portabella mushrooms (about 1 pound total).
- Gently wipe mushrooms clean with a damp cloth; avoid washing unless absolutely necessary.
- Heat 2 tablespoons olive oil in a heavy ovenproof skillet over medium heat.
- Add the portabella mushrooms, gill-side down, and sauté for 5 minutes, turning once.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until tender and slightly browned.
- While mushrooms roast, prepare the vinaigrette: In a small bowl, whisk together 4 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 minced garlic clove, and 1 finely chopped shallot.
- Remove mushrooms from the oven and let cool slightly.
- Slice mushrooms into 1/4-1/2 inch thick slices.
- Arrange mushroom slices on two warm serving plates.
- Drizzle generously with the Dijon vinaigrette.
- Using a vegetable peeler, shave thin slices of Asiago cheese (about 1/4 cup) over the mushrooms.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
18g
Fat
25g
Carbs
2g
