Shitake Mushrooms with Young Pecorino Cheese

• 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

Preparation

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 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.

Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.

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.

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