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Shiitake Mushrooms with Young Pecorino Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian appetiser brings together the earthy, rich flavour of roasted shiitake mushrooms with the mild, buttery notes of young pecorino fesco. It is a sophisticated addition to any antipasti platter, offering a wonderful contrast between the warm citrus dressing and the fresh parsley. Roasting the mushrooms intensifies their savoury depth, while a gentle marinating period ensures every bite is infused with a bright, zesty finish.

Perfect for effortless entertaining, this dish can be prepared ahead of time, allowing the cheese to slightly soften as it absorbs the lemon and garlic-scented oil. Serve it at room temperature with crusty bread or alongside other Mediterranean-inspired small plates. It is a nutritious, high-protein snack that feels truly indulgent without being overly heavy.

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Ingredients for Shiitake Mushrooms with Young Pecorino Cheese

  • 35ml fresh lemon juice, divided

  • 2 teaspoons Dijon mustard

  • 120ml extra-virgin olive oil, divided

  • 1 lemon, peel cut into long thin slivers (yellow part only)

  • Coarse kosher salt

  • Nonstick vegetable oil spray

  • 450g 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

  • 170g young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes

  • 1/4 cup fresh Italian parsley leaves

How to make Shiitake Mushrooms with Young Pecorino Cheese

Whisk 25ml lemon juice and mustard in small bowl. Gradually whisk in 90ml olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.

Preheat oven to 218°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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