Mushroom Pies with Pear Salad

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
  • 1 teaspoon dijon mustard
  • Kosher salt and freshly ground pepper
  • 4 large portobello mushroom caps
  • 1/3 cup breadcrumbs
  • 2 cups shredded cheddar and/or muenster cheese
  • 1 large egg, beaten
  • 1 shallot, thinly sliced
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 6 ounces mache or other salad greens (about 6 cups)
  • 1 pear, thinly sliced
Directions
  • 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


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    This recipe is featured in:

    Winter Produce Guide