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Baked Portobello Milanese
with lemony arugula / basil tomato and feta orzo

Active: 45 Total: 45

Bake these breaded portobello caps to simplify your dinner prep and easily scale up if serving a crowd. A simple lemon arugula adds a fresh, peppery complement to the crisp mushrooms and a summery pasta salad with basil and tomato rounds out the meal. 



Baked Portobello Milanese:
  • Parsley - 2 Tbsp , chopped
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Honey - 1 Tbsp
  • Soy sauce, low-sodium - 1 tsp
  • Panko breadcrumbs - 1/2 cup
  • Mushrooms, portobello - 4 , stems removed
  • Arugula, baby (sub baby spinach) - 3 oz
  • Oil, olive - 2 tsp
  • Lemon juice - 2 tsp
Basil and Tomato Orzo:
  • Pasta, uncooked orzo - 3/4 cup
  • Basil - 1/4 oz , chiffonade
  • Tomatoes, medium - 1 , diced
  • Oil, olive - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Cheese, feta - 3 oz , crumbled


  1. Cook pasta - Double if making Thursday's meal. Bring large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)

  2. Make breading - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with mustard, honey, soy sauce, panko and parsley. (Can be done up to 2 days ahead)

  3. Basil / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)

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  1. Heat oven to 425F / 218C degrees.

  2. While oven heats, toss pasta (remember to reserve half if doubled for Thursday) with basil, tomatoes, oil (the portion for pasta) and vinegar. Crumble feta on top and season with some salt and pepper.

  3. Line sheet pan with foil. Snap stems off of portobellos 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.

  4. While mushrooms bake, toss arugula in olive oil (the portion for the mushrooms) and lemon juice.

  5. Arrange mushrooms on serving plates and top with arugula.

  6. Serve with pasta on the side and enjoy!



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