Mushroom Pies with Pear Salad Recipe

Name: Mushroom Pies with Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425 degrees.
2
Line a baking sheet with parchment paper and mist with cooking spray.
3
On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares.
4
Brush the center of each with mustard and season with salt and pepper.
5
Place the mushrooms gill-side up on the pastry and season with salt and pepper.
6
Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms.
7
Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal.
8
Brush both sides of the pastry with the beaten egg.
9
Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes.
10
Let cool slightly.
11
Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil.
12
Toss the dressing with the salad greens and pear.
13
Serve the salad with the mushroom pies.
14
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
15
Photograph by Antonis Achilleos

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, All-purpose flour, for dusting, 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed, 1 teaspoon dijon mustard, and more.

Yes, Mushroom Pies with Pear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mushroom Pies with Pear Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions