Meal Kit

Crispy Cheese-Stuffed Portobello

with tomato and spinach risotto

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Intermediate

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

Stuffed mushrooms go on a little appetizer plates, yes, but they also go on top of creamy, delectable risottos. (Or you can break it up and mix it in, we're not going to tell you have to live your life.) Filled beyond the gills with creamy tart, garlicy and herb goat cheese, as well as the slight funk of Parmesan and crunchy panko, these 'shrooms are bigger than appetizers, and better than your average veggie meal. Order it up! (Ok, in some ways we're telling you how to live your life.)

In Your Box (serves 2)

  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 oz. Baby Spinach
  • 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
  • Cooking Spray
  • 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

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of mushrooms and remove stems. Core tomato and cut into ½" dice. Coarsely chop spinach.


  2. 2

    Start the Mushrooms

    Place mushrooms on prepared baking sheet and spray with cooking spray. Massage spray into mushrooms. Season all over with ¼ tsp. plus a pinch of salt. Place gill side up and season with a pinch of salt. Bake in hot oven until beginning to soften and release juices, 10-15 minutes. Mushroom thickness can vary; if you receive a thinner mushroom, we recommend checking for doneness sooner. While mushrooms cook, start risotto.


  3. 3

    Start the Risotto

    Place another medium pot over medium-high heat and add 1 tsp. olive oil. Add tomatoes and garlic salt to hot pan. Stir occasionally until tomatoes begin to release juices, 1-2 minutes. Add white wine and bring to a simmer. Adding alcohol to a hot pan may cause some flames; use caution. Once simmering, add rice. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

  4. 4

    Finish the Risotto

    Add 1 cup boiling water from other medium pot 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 burner and stir in spinach, garlic and herb butter, and ⅔ the Parmesan (reserve remaining for mushrooms). Cover and set aside. While rice cooks, finish mushrooms.

  5. 5

    Finish Mushrooms and Finish Dish

    Carefully, top roasted mushrooms with garlic and herb goat cheese (crumbling if necessary), then remaining Parmesan, panko, and 1 tsp. olive oil. Bake again until cheese is melted and panko is golden brown, 8-10 minutes. Plate dish as pictured on front of card, topping risotto with mushroom. Bon appétit!


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