Shiitake Mushrooms With Young Pecorino Cheese

Name: Shiitake Mushrooms With Young Pecorino Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 teaspoons fresh lemon juice, divided; 2 teaspoons Dijon mustard; 8 tablespoons extra-virgin olive oil, divided; 1 lemon, peel cut into long thin slivers (yellow part only); Coarse kosher salt; Nonstick vegetable oil spray; 1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter; 1 garlic clove, peeled, flattened; 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes; 1/4 cup fresh Italian parsley leaves

Servings: persons

7 teaspoons fresh lemon juice, divided
2 teaspoons Dijon mustard
8 tablespoons extra-virgin olive oil, divided
1 lemon, peel cut into long thin slivers (yellow part only)
Coarse kosher salt
Nonstick vegetable oil spray
1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter
1 garlic clove, peeled, flattened
6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes
1/4 cup fresh Italian parsley leaves

1
Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.
2
Preheat oven to 425u00b0F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.
3
Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.
4
Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 teaspoons fresh lemon juice, divided, 2 teaspoons Dijon mustard, 8 tablespoons extra-virgin olive oil, divided, 1 lemon, peel cut into long thin slivers (yellow part only), and more.

Yes, Shiitake Mushrooms With Young Pecorino Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!