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Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese
5.0(6)Make and share this Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese recipe from Food.com.
by Dancer·published 2002-06-12
Open original recipeLunch/Snacks
Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
07Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.08While the mushrooms are roasting make the vinaigrette.09In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.10Whisk together and leave at room temperature until the mushrooms are cooked.11Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.12Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.13Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.