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Panko and Parmesan Crusted Portobellos
with arugula and tomato salad

Active: 25 Total: 45

A crisp, savory, and slightly sweet breading adds crunch to these roasted portobello mushrooms. The savory crunch is a great counterpoint to a bright, fresh green salad. 

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Panko and Parmesan Crusted Portobellos:
  • Cheese, parmesan - 1/4 cup, grated, plus more for serving
  • Butter - 4 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Honey - 1 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Lemon zest - 1/2 tsp
  • Panko breadcrumbs - 1 cup
  • Mushrooms, portobello - 4, stems removed
  • Lemons - 1/2, wedges
  • Foil - for baking
  • Oil, cooking - 1 Tbsp
Lemony Arugula and Tomato Salad:
  • Tomatoes, cherry or grape - 1 cup, halved
  • Lemon juice - 1 Tbsp
  • Oil, olive - 2 Tbsp
  • Baby arugula - 8 oz
  • Olives, any sliced variety like kalamata or green - 1/2 cup
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

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Prep

  1. Cheese - (If prepping right before cooking, get oven heating first.) Grate cheese. (Can be done up to 5 days ahead)

  2. Make crust - Melt butter in the microwave (~1 minute should do). Mix butter with mustard, honey, soy sauce, lemon zest, panko, and cheese. (Can be done up to 3 days ahead)

  3. Mushrooms - Remove and discard stems. (Can be done up to 2 days ahead)

  4. Lemons / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Line a sheet pan with foil and then brush with cooking oil. Place portobellos top-side down and then divide and spoon crust onto mushrooms. Bake until mushrooms are tender and crust is golden brown, 14 to 20 minutes (depending on size / thickness of the mushrooms).

  3. While mushrooms bake, whisk together lemon juice and olive oil in a mixing bowl. Add arugula, tomatoes, olives, and pepitas and toss gently to combine. Season with some salt and pepper.

  4. Serve mushrooms over salad with lemon wedges on the side. Squeeze a little lemon juice over the mushrooms just before serving. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (45)
Gluten-free (3)
Paleo (2)
Vegetarian (5)

Most Helpful

Delicious! Subbed non-fat Greek yogurt for mayo. Also used gluten-free panko instead of almond meal. Dressing is delish and love the olives in the salad!

By: Alyssa
Posted: Sep 21, 2021
Diet: Gluten-free
1 Helpful

24 reviews

Fantastic quick and easy weeknight dinner!

By: Alice
Posted: Mar 30, 2022
Diet: Original
0 Helpful

so quick and easy!

By: Laurey
Posted: Mar 05, 2022
Diet: Original
0 Helpful

Easy, quick, healthy good and good flavor. Nice that I had all the ingredients on hand.

By: Jeanne
Posted: Feb 19, 2022
Diet: Original
0 Helpful

This was missing something. I left out olives but that salad dressing of just oil and lemon juice was on the bland side. Panko crust worked out perfectly.

By: Teresa
Posted: Oct 18, 2021
Diet: Original
0 Helpful

Our grocery store was out of arugula and we subbed spinach. I think this needed the arugula. Tasty and comes together quickly.

By: Sara
Posted: Oct 10, 2021
Diet: Original
0 Helpful

I loved this - kids not so much.

By: Namrita
Posted: Sep 28, 2021
Diet: Paleo
0 Helpful