Mushroom Pies with Pear Salad

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray. On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper. Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly. Meanwhile, combine the shallot , vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies. Per serving: Calories 736; Fat 47 g (Saturated 18 g); Cholesterol 106 mg; Sodium 1,045 mg; Carbohydrate 54 g; Fiber 6 g; Protein 27 g Photograph by Antonis Achilleos