Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry (half of a 17 1/3-ounce package), thawed

  2. 1 teaspoon dijon mustard Kosher salt and freshly ground pepper

  3. 4 large portobello mushroom caps

  4. 1/3 cup breadcrumbs

  5. 2 cups shredded cheddar and/or muenster cheese

  6. 1 large egg, beaten

  7. 1 shallot, thinly sliced

  8. 1 1/2 tablespoons red wine vinegar

  9. 3 tablespoons extra-virgin olive oil

  10. 6 ounces mache or other salad greens (about 6 cups)

  11. 1 pear, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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


Send feedback