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

Name: Baked Portobello Milanese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Tbsp Parsley, chopped; 3 Tbsp Butter; 2 1/2 Tbsp Mustard, Dijon; 1 Tbsp Honey; 1 tsp Soy sauce, low-sodium; 1/2 cup Panko breadcrumbs; 4 Mushrooms, portobello, stems removed; 3 oz Arugula, baby (sub baby spinach); 2 tsp Oil, olive; 2 tsp Lemon juice; 3/4 cup Pasta, uncooked orzo; 1/4 oz Basil, chiffonade; 1 Tomatoes, medium, diced; 1 Tbsp Oil, olive; 2 tsp Vinegar, balsamic; 3 oz Cheese, feta, crumbled

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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

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Make

Heat oven to 425F / 218C degrees.
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.
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.
While mushrooms bake, toss arugula in olive oil (the portion for the mushrooms) and lemon juice.
Arrange mushrooms on serving plates and top with arugula.
Serve with pasta on the side and enjoy!

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