Maple-Dijon Panko Crusted Portobellos
with clementine, apple, and pecan salad
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?
- 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
- 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
- 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.
- 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.
4-yr-old loved this salmon, especially the crust! Salad was so-so. I see there are many variations for sides with this salmon, so I will perhaps try another option next time.0 Helpful
My family enjoyed it very much.0 Helpful
Baked the mushrooms a little longer than suggested to get more liquid out of them.. They ended up making the crust soggy if not.0 Helpful
Good! Next time I'll make some rice or couscous to go with it.0 Helpful
We enjoyed the fish a lot. The salad was ok.0 Helpful
Paleo version was delicious! I added goat cheese to the salad as other reviewers suggested and subbed walnuts for the pecans. I've made it 3 times in the last few weeks.0 Helpful