Mushroom Pies with Pear Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 736
- Total Fat
- 47 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 106 milligrams
- Sodium
- 1045 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 6 grams
- Protein
- 27 grams
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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.