Best Pan Roast Portabella Mushrooms With Dijon Vinaigrette Asiago Cheese Recipes

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PAN ROAST PORTABELLA MUSHROOMS WITH DIJON VINAIGRETTE & ASIAGO CHEESE



Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese image

Make and share this Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 portabella mushrooms
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon minced shallots or 1 teaspoon onion
2 ounces asiago cheese

Steps:

  • Preheat an oven to 375 degrees.
  • Carefully remove the stems from the mushrooms.
  • Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
  • Heat 2 tbsps.
  • of the olive oil in a heavy ovenproof skillet.
  • Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
  • Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
  • While the mushrooms are roasting make the vinaigrette.
  • In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
  • Whisk together and leave at room temperature until the mushrooms are cooked.
  • Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
  • Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
  • Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.

Nutrition Facts : Calories 357.8, Fat 36.5, SaturatedFat 5, Sodium 359.9, Carbohydrate 7.2, Fiber 1.4, Sugar 4.5, Protein 2.2

VEGETABLE FRITTATA WITH ASIAGO CHEESE



Vegetable Frittata With Asiago Cheese image

Make and share this Vegetable Frittata With Asiago Cheese recipe from Food.com.

Provided by Annacia

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1 medium red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups packed spinach leaves, torn into 1-inch pieces
3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce shaved asiago cheese
1 cup chopped tomato
1 tablespoon chopped fresh basil

Steps:

  • Preheat broiler.
  • Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.
  • Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute.
  • Season with salt and pepper.
  • Whisk eggs, egg whites, salt and pepper in medium bowl to blend.
  • Pour egg mixture over hot vegetables in skillet; stir gently to combine, reduce heat to medium-low.
  • Cook without stirring until eggs are set on bottom, about 5 minutes.
  • Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes.
  • Sprinkle with tomatoes and basil.

Nutrition Facts : Calories 134.9, Fat 5.8, SaturatedFat 1.5, Cholesterol 139.5, Sodium 446.5, Carbohydrate 8.9, Fiber 2.5, Sugar 5.4, Protein 12.2

ASIAGO PASTA SALAD



Asiago Pasta Salad image

Based on a recipe from BelGioioso's brand Asiago cheese recipe card I picked up at Sam's Club. The card didn't indicate the number of servings, so I'm guessing 4 main course vegetarian servings, or 8 salad course servings. This sounds like a quick and tasty recipe.

Provided by mersaydees

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces asiago cheese, cubed
1/2 cup kalamata olives or 1/2 cup black olives
1/4 cup extra virgin olive oil
1 lb rotini pasta
1/2 cup vidalia onion, choppped
1/2 cup sun-dried tomato, chopped
1 tablespoon fresh oregano leaves, chopped

Steps:

  • Cook pasta according to package directions; set aside to cool.
  • In large bowl, combine pasta with remaining ingredients and toss well.
  • Season to taste with salt and pepper.

PENNE WITH SPINACH AND ASIAGO CHEESE



Penne With Spinach and Asiago Cheese image

Make and share this Penne With Spinach and Asiago Cheese recipe from Food.com.

Provided by KelBel

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb penne pasta (or pasta of choice)
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
8 ounces cherry tomatoes, halved
1 cup asiago cheese, grated
1/2 cup parmesan cheese, grated
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
  • Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate and serve.

Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 556.5, Carbohydrate 64.1, Fiber 9.9, Sugar 1.3, Protein 10.6

CHICKEN & MUSHROOMS DIJON



Chicken & Mushrooms Dijon image

This is an easy recipe to cook when you are in a hurry and elegant enough to serve to company. I use whatever mushrooms look good to me that day! It's delicious served with rice and a fresh salad.

Provided by DebS 2

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2/3 cup chicken broth
4 boneless skinless chicken breasts
2 cups fresh mushrooms, sliced
1 onion, chopped
1 teaspoon cornstarch
1 tablespoon Dijon mustard

Steps:

  • Melt butter in skillet.
  • Add chicken and saute' 5 - 7 minutes
  • Add mushrooms and onions and saute' 3 minutes.
  • Combine broth, cornstarch and mustard.
  • Pour over chicken, mushrooms and onions.
  • Bring to boil and cook until sauce is thickened.

Nutrition Facts : Calories 211.4, Fat 7.7, SaturatedFat 4.1, Cholesterol 83.7, Sodium 289.5, Carbohydrate 5, Fiber 0.9, Sugar 2, Protein 29.6

ASIAGO CHEESE SAUCE



Asiago Cheese Sauce image

Make and share this Asiago Cheese Sauce recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup all-purpose flour
2 cups milk (you can use 1%, if you like)
4 ounces grated asiago cheese (about 1 cup)
chopped herbs, of your choice to taste (basil, parsley, thyme, etc, optional)

Steps:

  • Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
  • Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
  • Remove saucepan from heat and add the grated cheese, stirring until melted.
  • Stir in the herbs, if using.
  • Makes 2 cups sauce.
  • Serve over pasta or vegetables.

Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 59.9, Carbohydrate 11.6, Fiber 0.2, Protein 4.8

SEAFOOD PAN ROAST



Seafood Pan Roast image

This recipe is from Fairchilds a restaraunt inside the Silver Legacy Casino here in Reno. It is so easy and tastes wonderful. Use any combination of seafood you like...shrimp, scallops, crab, lobster, clams, mussels. We really like it with all crab and have used canned crab with great results. It's like a creamy stew or soup. Serve it with salad & garlic bread. Simple and elegant.

Provided by HeidiSue

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

8 ounces butter, divided
6 ounces white wine
1/2 teaspoon paprika
1/2 teaspoon celery seed
4 ounces clam juice
4 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
6 ounces seafood cocktail sauce
1 lb fresh seafood
salt and pepper
6 ounces heavy whipping cream
chives

Steps:

  • In a saute pan melt 4 oz. of the butter over medium heat.
  • Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
  • If using clams or mussels add them now and cook until they open.
  • Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
  • Add heavy whipping cream and boil for 1 minute.
  • Add last 4 oz. of butter.
  • Garnish with chives.

Nutrition Facts : Calories 1241.2, Fat 123.8, SaturatedFat 77.9, Cholesterol 360.4, Sodium 1076, Carbohydrate 13.3, Fiber 0.5, Sugar 3.7, Protein 3.4

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