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

Active: 45 min Total: 45 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (117)
Gluten-free (3)
Paleo (15)
Vegetarian (9)

42 reviews

nice and healthy. a little bland, but overall good.

By: Jessica
Posted: Nov 07, 2016
Diet: Original
0 Helpful

A good, relatively healthy dinner option that we'd consider making again.

By: Kristen
Posted: Oct 26, 2016
Diet: Original
0 Helpful

Really simple way to dress up chicken & still have a good flavor!

By: Amy
Posted: Sep 23, 2016
Diet: Original
0 Helpful

Such a simple and wonderful salad! Have made it twice since first trying this meal. Love baby arugula!

By: Jenna
Posted: Sep 21, 2016
Diet: Original
0 Helpful

This was one of those meals that wasn't great, but wasn't bad. The chicken needed a little more kick than what it had, but I found drizzling some lemon juice on it was helpful in that department. But the lemony arugula was far too plain. In the future, I would probably add something like sprouts, Parmesan shavings, and/or a seed/nut to give it some more texture. That being said, the basil tomato orzo salad was really good and my favorite part of the meal.

By: Alexandra
Posted: Sep 16, 2016
Diet: Original
0 Helpful

Delish. Made original version with GF panko and GF pasta.

By: Rita
Posted: Sep 15, 2016
Diet: Original
0 Helpful