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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. We first featured this meal in 2021.



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


  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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  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!



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