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Maple-Dijon Panko Portobellos
peach & corn salad with queso fresco

Active: 30 min Total: 30 min
These panko crusted portobello mushrooms have been one of our community's favorites and we're bringing it back with a summer salad!
Smarts: If you don't want to heat up your oven, just fire up your grill. Place portobellos onto foil and bake using same instructions.
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Ingredients

Metric
Servings:
4
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
Salad with Peaches and Corn:
  • Shallots - 1 bulb , sliced
  • Corn - 2 cobs , kernels of
  • Peaches - 2 , sliced
  • Apple cider vinegar - 1 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Maple syrup - 2 tsp
  • Cooking oil - 4 Tbsp
  • Mixed greens or baby spinach - 5 oz
  • Almonds, sliced or slivered - 2 oz
  • Queso fresco - 3 oz , crumbled

Prep

  1. Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley. (Can be done up to 3 days ahead)
  2. Shallots - Slice. (Can be done up to 4 days ahead)
  3. Corn - Husk and shave off corn kernels. (Can be done up to 4 days ahead)
  4. Peaches - Slice.

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. 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.
  3. While portobellos are cooking, whisk together vinegars, maple syrup, and oil. Season to taste with salt & pepper.
  4. When portobellos are ready, toss vinaigrette with greens, shallots, corn kernels, peaches, nuts, and queso fresco. Enjoy together!

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