Maple-Dijon Panko Portobellos
with spinach, pear and pine nut salad
- 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
- Pine nuts - 1/4 cup
- Pears - 1, sliced
- Vinegar, balsamic - 2 tsp
- Honey - 2 tsp
- Mayonnaise (opt) - 2 tsp
- Lemons - 1/2, juice of
- Oil, olive - 3 Tbsp
- Spinach, baby - 4 oz
- Pine nuts - You can leave the pine nuts raw for the salad or, if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
- 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)
- Pears - Slice.
- 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 vinegar, honey, mayonnaise, lemon juice and oil.
- When portobellos are ready, toss vinaigrette with spinach, pears and pine nuts. Enjoy!
Popular every time we make it.0 Helpful
Wonderful flavor. SOO easy!0 Helpful
Doing the Whole30 so subbed balsamic for the maple syrup in both the crust and the salad. Reduced the mustard a bit. Delicious! Crust got a little dark on top so would put it in center rack next time instead of top. Also subbed slivered almonds for the pine nuts. Don't skip the toasting in the pan - yum!0 Helpful
Family Loves it0 Helpful
For a little extra crunch sprinkle some extra Panko over the salmon before putting it into the oven. Superb! :)0 Helpful
I should have spiced the fish a little more, but a clean, simple taste. Yummy.0 Helpful