Culinary Collection

Bruschetta-Topped Portobello Mushroom

with fettuccine Alfredo

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 2)

  • 2 Portobello Mushrooms
  • Info
    5 oz. Fettuccine Pasta
  • 1 Roma Tomato
  • Info
    3 oz. Cream Cheese
  • Info
    1 oz. Basil Pesto
  • Info
    1 oz. Shredded Mozzarella
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    2 Tbsp. Panko Breadcrumbs
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

    Remove from burner. Reserve 1/2 cup pasta cooking water. Drain in a colander. Reserve pot; no need to wipe clean.

    Gently stir in 1 tsp. olive oil. Set aside.

    While pasta cooks, continue recipe.

  2. 2

    Prepare Ingredients and Make Bruschetta

    Core tomato and cut into 1/4" dice.

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems.

    In a mixing bowl, combine 1/3 the softened cream cheese (reserve remaining for sauce), mozzarella, and a pinch of salt and pepper.

    In another mixing bowl, combine tomatoes and pesto.

  3. 3

    Start the Mushrooms

    Place mushrooms on prepared baking sheet. Spray mushrooms with cooking spray and season all over with a pinch of salt and pepper. Massage spray and seasoning into mushrooms. Place gill-side up.

    Roast in hot oven until beginning to soften and release juices, 10-15 minutes.

  4. 4

    Finish the Mushrooms

    Carefully remove from oven. Drain excess liquid from sheet. Evenly fill mushrooms with cheese mixture. Evenly top with panko. Sheet and mushrooms will be hot! Use caution.

    Roast again in hot oven until cheese melts and panko has browned, 10-12 minutes.

    While mushrooms roast, continue recipe.

  5. 5

    Make Sauce and Finish Dish

    Return pot used to cook pasta to medium heat. Add pasta cooking water, remaining softened cream cheese, butter, mirepoix base, and Parmesan to hot pot.

    Stir until cheese melts and sauce is smooth, 1-2 minutes.

    Add pasta and stir often until sauce thickens and pasta is coated and heated through, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping pasta with mushroom, then bruschetta. Bon appétit!

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