Shiitake Mushrooms with Young Pecorino Cheese

Name: Shiitake Mushrooms with Young Pecorino Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Coarse kosher salt; 2 teaspoons Dijon mustard; 1 garlic clove, peeled, flattened; 1 lemon, peel cut into long thin slivers (yellow part only); 7 teaspoons fresh lemon juice, divided; 170 grams young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes; 8 Tbsps extra-virgin olive oil, divided; 59 milliliters fresh Italian parsley leaves; 454 grams fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter

Shiitake Mushrooms with Young Pecorino Cheese might be just the side dish you are searching for. This gluten free, primal, and vegetarian recipe serves 6. One serving contains 306 calories, 9g of protein, and 28g of fat. Head to the store and pick up lemon juice, shiitake mushrooms, monterey jack cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk 5 teaspoons lemon juice andmustard in small bowl. Gradually whiskin 6 tablespoons olive oil. Stir in lemonpeel slivers. Season dressing to taste withcoarse salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Bowl

Preheat oven to 425°F. Spray rimmedbaking sheet with nonstick spray. Tossmushrooms, remaining 2 teaspoonslemon juice, and 2 tablespoons oil in largebowl.

Ingredients you will need

Juice

Cooking Oil

Equipment you will use

Oven

Transfer to prepared baking sheet.

Equipment you will use

Baking Sheet

Sprinkle mushrooms with coarse salt andpepper. Roast 15 minutes. Using spatula,turn mushrooms over and roast until softand beginning to brown around edges,about 10 minutes longer.

Ingredients you will need

Coarse Salt