Pan Roast Portabella Mushrooms with Dijon Vinaigrette Asiago Cheese
Elevate your side dish game with these Pan Roasted Portabella Mushrooms finished with a tangy Dijon Vinaigrette and crowned with creamy shavings of Asiago cheese. Perfectly seared in a sizzling skillet with olive oil and butter, these hearty mushroom caps become tender and deeply flavorful. A drizzle of homemade vinaigrette, featuring Dijon mustard, red wine vinegar, and honey, adds a zesty, aromatic flair, complemented by the earthy notes of fresh thyme. Topped with nutty Asiago cheese and a sprinkling of parsley, these mushrooms can shine as a sophisticated appetizer, a standout side dish, or even a light vegetarian main. Quick and easy to make, this recipe is ideal for both weeknight dinners and elegant dinner parties.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cloves, minced Garlic
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Fresh thyme leaves
- 0.5 cup, shaved Asiago cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Wipe the portabella mushroom caps clean with a damp cloth and remove the stems. If desired, use a spoon to carefully scrape out the gills for a milder flavor.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the mushroom caps, gill side up.
Sprinkle the mushrooms with salt and pepper, then cover the skillet with a lid. Let the mushrooms cook for 5 minutes.
Flip the mushrooms and cook for another 4-5 minutes, pressing them gently with a spatula to lightly sear them and release any excess water. Remove from skillet and set aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, red wine vinegar, honey, garlic, and fresh thyme until the vinaigrette is smooth and emulsified.
Arrange the cooked mushrooms on a serving platter, gill side up. Drizzle the Dijon vinaigrette evenly over the mushrooms.
Top each mushroom with shavings of Asiago cheese and sprinkle with freshly chopped parsley for garnish.
Serve warm as a side dish or with crusty bread for a light main course.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 15.6 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 446 mg | 34% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
