Maple-Dijon Panko Crusted Portobellos
with clementine, apple, and pecan salad
This maple-dijon panko mix adds so much flavor and texture to tender baked portobellos. You're gonna want to put it on everything!
Smarts: This is an easy dish to double. Bake all the portobellos and then pack up for freezing. Who needs frozen TV dinners when you can make something so good from scratch?
Smarts: This is an easy dish to double. Bake all the portobellos and then pack up for freezing. Who needs frozen TV dinners when you can make something so good from scratch?
Cuisines
Ingredients
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
Fall Clementine, Apple, and Pecan Salad:
- Clementines - 2 , peeled & segmented
- Apples - 1 , sliced or chopped
- Dijon mustard - 1 tsp
- Maple syrup - 2 tsp
- Balsamic vinegar - 2 Tbsp
- Olive oil - 3 Tbsp
- Pecans - 1/3 cup
- Baby spinach - 1/4 lb
Prep
- Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.
- Clementines / Apples - Prep as directed.
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Make
- Preheat oven to 425F (218C) degrees.
- Line sheet pan with foil and brush with some cooking oil. Place portobellos top-side down and then divide and spoon crust onto mushrooms. Bake for 10 to 14 minutes.
- While mushrooms are cooking, make vinaigrette by whisking together Dijon, maple syrup, balsamic vinegar, and olive oil. Season with salt and pepper.
- When mushrooms are done, toss vinaigrette with clementines, apples, pecans and spinach. Enjoy mushrooms with salad on the side.
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