Maple-Dijon Panko Portobellos
peach & corn salad with queso fresco
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.
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
Maple-Dijon Panko Crusted Portobellos:
- Parsley, fresh - 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
- 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)
- Shallots - Slice. (Can be done up to 4 days ahead)
- Corn - Husk and shave off corn kernels. (Can be done up to 4 days ahead)
- Peaches - Slice.
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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 portobellos are cooking, whisk together vinegars, maple syrup, and oil. Season to taste with salt & pepper.
- When portobellos are ready, toss vinaigrette with greens, shallots, corn kernels, peaches, nuts, and queso fresco. Enjoy together!
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