Meal Kit

Crispy Cheese-Stuffed Portabello

with tomato and spinach risotto

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

In Your Box (serves 2)

  • 2 oz. Baby Spinach
  • Info
    1 oz. Shredded Asiago Cheese
  • ½ tsp. Garlic Salt
  • 1 oz. White Cooking Wine
  • Info
    1½ oz. Roasted Garlic & Herb Butter
  • Info
    2 Tbsp. Italian Panko Blend
  • 1 Roma Tomato
  • Info
    1 oz. Garlic & Herb Goat Cheese
  • ½ cup Arborio Rice
  • 2 Portobello Mushroom

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot

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


    Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Core tomato and cut into ½" dice Coarsely chop baby spinach. Drizzle 2 tsp oil over portobello and rub inside and out. Season all over with ¼ tsp salt. Place cup side up on prepared baking sheet and place in hot oven till mushrooms begin to soften and release juices, 10-15 min. Remove from oven and drain off juices.

  2. 2


    "Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add diced tomatoes, season with garlic salt and cook till tomatoes begin to release their juices, 1-2 min. Add white wine stir for 30 sec-1 min. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

  3. 3

    Finish risotto

    Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from heat and add baby spinach, garlic and herb butter Stir to combine. Add ⅔rd asiago cheese and stir in to combine then cover and set aside." While rice cooks, work on mushrooms

  4. 4

    finish mushrooms.

    Carefully remove Mushrooms from hot oven. Top with and even layer of crumbled up herb goat cheese. Top goat cheese with remaining cheese, italian panko. Drizzle the tops of stuffed mushrooms with 1 tsp olive oil. Put back in hot oven till cheese is melted and panko is golden brown, 8-10 min.

  5. 5


    Plate like photo, serving Risotto in a bowl. Placing stuffed portobello on top. Bon Appetit!

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