Savory Roasted Portabella Mushrooms with Creamy Dijon Vinaigrette and Asiago Garnish
Elevate your lunch or snack game with these delightful Savory Roasted Portabella Mushrooms. Marinated in a robust Dijon vinaigrette and sprinkled with rich Asiago cheese, each bite is an explosion of flavor. The earthy umami of the portabella mushrooms perfectly complements the sharpness of the Dijon, while the creamy texture of Asiago cheese adds a luxurious touch. This dish is not only simple to make but also beautifully presented, making it perfect for sharing with friends or enjoying as a personal treat.
N/A
Servings
270
Calories
9
Ingredients
Ingredients
Portabella Mushrooms
2 (stems removed)
Olive Oil
1/3 cup (divided)
Balsamic Vinegar
2 tablespoons (n/a)
Dijon Mustard
2 teaspoons (n/a)
Salt
1/4 teaspoon (n/a)
Ground Black Pepper
1/4 teaspoon (n/a)
Minced Garlic
1 teaspoon (n/a)
Minced Shallots or Onion
1 teaspoon (n/a)
Asiago Cheese
2 ounces (thinly sliced)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Gently remove the stems from the portabella mushrooms and discard them.
3
Rinse the mushrooms under cool water if necessary, then pat them dry with a paper towel.
4
In a heavy ovenproof skillet, heat 2 tablespoons of olive oil over medium heat.
5
Once the oil is shimmering, add the portabella mushrooms to the skillet and sauté for about 5 minutes, turning them once for even cooking.
6
Transfer the skillet with the mushrooms to the preheated oven and roast for approximately 15 minutes, until the mushrooms are tender.
7
While the mushrooms roast, prepare the Dijon vinaigrette. In a small bowl, combine the remaining olive oil, balsamic vinegar, Dijon mustard, salt, black pepper, minced garlic, and minced shallots (or onion).
8
Whisk the vinaigrette together until well combined, then set aside at room temperature.
9
Remove the roasted mushrooms from the oven. Allow them to cool slightly before slicing into 1/4 to 1/2 inch thick slices.
10
Arrange the sliced mushrooms fanned out on two warm serving plates. Drizzle with the Dijon vinaigrette according to your taste.
11
Using a vegetable peeler, create thin slices of Asiago cheese and layer them over the mushrooms for added richness.
Nutrition Information
22g
Fat
3g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in this recipe?
The primary ingredient is Portabella mushrooms.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How many portabella mushrooms are required?
You will need 2 portabella mushrooms for this recipe.
What should I do with the mushroom stems?
Gently remove the stems and discard them before cooking.
How do I clean the mushrooms?
Rinse them under cool water if necessary and pat them dry with a paper towel.
How long should I sauté the mushrooms before roasting?
Sauté the mushrooms in a skillet for about 5 minutes, turning once.
How long do the mushrooms roast in the oven?
The mushrooms should roast for approximately 15 minutes until tender.
What type of vinegar is used in the vinaigrette?
Balsamic vinegar is used to create the Dijon vinaigrette.
Can I use onion instead of shallots?
Yes, you can use 1 teaspoon of minced onion as a substitute for minced shallots.
What kind of mustard is needed for the dressing?
The recipe calls for 2 teaspoons of Dijon mustard.
How much olive oil is used in the entire recipe?
The recipe uses 1/3 cup of olive oil in total, divided between sautéing and the vinaigrette.
What cheese is used as a garnish?
The dish is garnished with 2 ounces of Asiago cheese.
How should I prepare the Asiago cheese?
Use a vegetable peeler to create thin slices of Asiago cheese to layer over the mushrooms.
How thick should I slice the roasted mushrooms?
Slice the roasted mushrooms into 1/4 to 1/2 inch thick slices.
Is this dish suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What is the calorie count for this recipe?
The recipe contains 270 calories.
How much protein is in this dish?
This dish provides 9g of protein.
What is the fat content of this recipe?
The dish contains 22g of fat.
How many carbohydrates are in this recipe?
There are 3g of carbohydrates in this dish.
How should the mushrooms be presented?
Arrange the sliced mushrooms fanned out on two warm serving plates.
Do I need to mince the garlic?
Yes, the recipe requires 1 teaspoon of minced garlic for the vinaigrette.
What seasoning is used for the vinaigrette?
The vinaigrette is seasoned with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Should the vinaigrette be served warm or cold?
The vinaigrette should be whisked together and set aside at room temperature before drizzling.
Can I use any type of skillet?
It is recommended to use a heavy ovenproof skillet because it goes from the stove to the oven.
What does the Dijon mustard add to the dish?
The Dijon mustard provides a sharp flavor and helps create a creamy texture in the vinaigrette.
How many plates does this recipe serve?
The instructions suggest arranging the mushrooms on two warm serving plates.
Is this dish better as a lunch or a snack?
It is versatile and can be served as either a delightful lunch or a savory snack.
When do I add the cheese?
The Asiago cheese slices are layered over the sliced mushrooms after they have been drizzled with vinaigrette.
What flavor profile can I expect?
Expect an earthy umami flavor from the mushrooms, sharpness from the Dijon, and richness from the Asiago cheese.
Should the mushrooms be cooled before slicing?
Yes, allow the mushrooms to cool slightly after removing them from the oven before you begin slicing.