Ingredients
Pear Salad:
- Balsamic vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Olive oil - 3 Tbsp
- Pears - 1 , sliced
- Mixed greens - 1/4 lb
- Blue cheese or gorgonzola (optional) - 2 oz
- Nuts of choice for salad - 1/4 cup
Maple-Dijon Panko Crusted Portobellos:
- Parsley - 3 sprigs , chopped
- Butter - 3 Tbsp
- Mustard, Dijon - 2 1/2 Tbsp
- Maple syrup - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 tsp
- Panko breadcrumbs - 1/2 cup
- Mushrooms, portobello - 4 , stems removed
- Oil, cooking - 1 Tbsp
Orzo (for 2+ meals):
- Orzo - 1/2 lb , uncooked
Prep
- Orzo - {Makes enough for two meals} Bring a saucepan of water to boil. Salt generously (that water should taste like the ocean!) and add orzo. Cook according to package instructions. (Can be done up to 4 days ahead)
- Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.
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Make
- Preheat oven to 425F (218C) degrees.
- Line sheet pan with foil and brush with some cooking oil. Place portabellos top-side down and then divide and spoon crust onto mushrooms. Bake for 10 to 14 minutes.
- While mushrooms are cooking, whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video. Toss vinaigrette with greens, pears, blue cheese, and nuts whenever mushrooms are ready. Enjoy with a scoop of orzo on the side (but remember to save some for tomorrow night's dinner).
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