Roasted Mushrooms with Dijon and Romano
This is a delicious side dish. It doesn't work as a passed appetizer, the mushrooms need to be fairly large. 2 1/2" or larger. But if it's served on a plate it could work nicely as an appetizer, side dish, or even a main course. I love this recipe and make it often. Roasting the mushrooms gives them a nice dense texture.
- 1 Frying or Sauté Pan with Lid
- 1 Baking Dish, 6"x 9" or 9" Round
- 16-20 oz Mushrooms 2 1/2" or Larger Portabellas or Baby Bellas work great
- 4 tbsp Olive Oil
- 2 tsp Dijon Mustard
- 1/2 tsp Black Pepper
- 1/2 ea Minced Red Onion
- 2 tbsp Red Wine
- 2 oz Romano Cheese, Grated
- Preheat oven to 375Wash and clean the mushrooms and remove the stems (don't throw them out). Add 1tbsp olive oil to your pan and place over medium heat.
- Sauté the mushrooms for 5 minutes on each side covered with the lid. Dice the onion and the mushroom stems while they are cooking.
- Remove them from the heat and place them open side up in the baking dish. Bake them for 15-20 minutes.
- There should be juice from the mushrooms left in your pan. Add 3 tbsp olive oil, diced onion, and diced mushroom stems. Sauté covered over medium heat stirring every few minutes until soft and all moisture is gone. Add the Dijon, black pepper, and wine, stir well and cook for another 1-2 minutes.
- Take the mushrooms out of the oven and using a spoon fill them with the onion, mushroom, Dijon mixture. Top each mushroom with Romano cheese and bake for another 5 minutes. Remove from the oven and serve. (We had them as a side dish with leftovers on this particular night.)