Panko and Parmesan Crusted Portobellos
with arugula and tomato salad
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.
Ingredients
- 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
- 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
Prep
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Cheese - (If prepping right before cooking, get oven heating first.) Grate cheese. (Can be done up to 5 days ahead)
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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)
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Mushrooms - Remove and discard stems. (Can be done up to 2 days ahead)
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Lemons / Tomatoes - Prep as directed.
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Make
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Heat oven to 400F / 204C degrees.
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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).
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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.
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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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