Shiitake Mushrooms with Young Pecorino Cheese

Ingredients

• 8 tablespoons extra-virgin olive oil
• 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese
• ¼ cup fresh Italian parsley leaves
• 1 clove garlic
• 1 pound fresh shiitake mushrooms
• Nonstick vegetable oil spray
• Coarse kosher salt
• + 3 more ingredients
• • 1 lemon
  • 2 teaspoons Dijon mustard
  • 7 teaspoons fresh lemon juice

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. Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon ...

View full recipe at Epicurious