Meal Kit

Diner-Style Mushroom Melt

with pesto spinach salad

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

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
  • Vegetarian

Ain't nothing wrong with paying a little homage to the greasy spoon, a bastion of culinary delights and artery-bursting goodies paid for with cash by the front door. We can't provide the bottomless cup of coffee, but we can give you a mushroom melt that'll blow the doors and your socks off after one crunchy, umami bite. A side salad with spinach and basil-y pesto provides a crunchy, healthy break, but if you're like us, you won't be able to put the melt down. Now scooch over in the vinyl booth and let us sit down: We want a bite!

In Your Box (serves 2)

  • Info
    2 Mini Baguettes
  • 1 Red Onion
  • 6 oz. Cremini Mushrooms
  • 1 Roma Tomato
  • 1 Lemon
  • Info
    3 oz. Sliced White Cheddar Cheese
  • 2 oz. Spinach
  • Info
    1 oz. Basil Pesto
  • Info
    ½ oz. Grated Parmesan Cheese
  • 1 tsp. Sugar

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 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

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

    Peel and halve onion. Slice halves into thin strips.

    Quarter mushrooms.

    Halve and juice lemon.

    Halve baguettes and hollow out top and bottom halves of each, leaving a layer of crust.

    Core tomato and cut into 1/4" dice.

    Place bread innards in a mixing bowl and toss with 1 tsp. olive oil and Parmesan. Reserve hallowed out baguettes.

  2. 2

    Cook the Filling

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, red onion, and mushrooms to hot pan and stir occasionally until browned, 4-5 minutes.

    Remove from burner and season with 1/4 tsp. salt and 1/4 tsp. pepper.

  3. 3

    Make the Vinaigrette

    In another mixing bowl, whisk together pesto, sugar, 1 tsp. lemon juice, and 2 tsp. olive oil.

  4. 4

    Bake the Sandwiches and Croutons

    Place baguette halves on one half of prepared baking sheet and place filling in wells of bottom halves. Top filled bread with cheese slices. Place bread innards on empty half of baking sheet.

    Bake until cheese is melted and bread innards (croutons) are golden brown, 5-8 minutes.

  5. 5

    Finish the Dish

    Toss spinach and tomato in bowl with dressing and top with croutons.

    Plate dish as pictured on front of card. Bon appétit!

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