Mushroom Pies with Pear Salad

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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