Baked Portobello Milanese
with lemony arugula / basil tomato and feta orzo
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.
- 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
- 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
- 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)
- 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!
nice and healthy. a little bland, but overall good.0 Helpful
A good, relatively healthy dinner option that we'd consider making again.0 Helpful
Really simple way to dress up chicken & still have a good flavor!0 Helpful
Such a simple and wonderful salad! Have made it twice since first trying this meal. Love baby arugula!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.0 Helpful
Delish. Made original version with GF panko and GF pasta.0 Helpful