Meal Kit

New Year's Eve Veggie Appetizers (Appetizers for 6-8)

Spinach and Parmesan Stuffed Mushrooms and Ricotta, Tomato, and Balsamic Bruschetta

Prep & Cook Time: 45-55 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Almonds), Milk, Wheat, Soy

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
  • Under %{max_calories} calories
    Under 35g carbs

Ring in the new year with awesome veggies bites. Cremini mushrooms stuffed with creamy spinach and Parmesan and Bruschetta topped with tomatoes, basil, balsamic, and smoked almonds (pow!) send 2015 off in style. Oh, and you can hold the fully cooked mushrooms in a low oven (200 degrees) and top the bruschetta at the last minute to make things even easier!

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • 5 oz. Grape Tomatoes
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1 Mini Baguette
  • Info
    ½ cup Ricotta Cheese
  • 2 oz. Spinach
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan Cheese
  • ⅔ fl. oz. Balsamic Glaze
  • Info
    ¾ oz. Smoked Almonds
  • 4 Basil Sprigs
Contains: Sulfites
Food intolerance information

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
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pan

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

    Preheat oven to 450 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Stem mushrooms and finely mince mushroom stems. Peel and mince shallot. Slice grape tomatoes into 1/4” rounds. Stem and coarsely chop basil. Coarsely chop spinach. Coarsely chop smoked almonds. Cut baguette into 1/3” slices (about 14 slices total). Finely chop ends or “heel” slices of baguette into crumbs.

  2. 2

    Cook the Mushroom Caps

    Toss mushrooms with 1 Tbsp. olive oil and a pinch of salt and pepper in a mixing bowl. Place caps, stem side up, on one side of baking sheet (leaving room on other side for toasting bread) and roast for 20 minutes, turning caps over halfway through cooking. Ever had soggy, bland stuffed mushrooms? Roasting caps before stuffing solves the problem: it evaporates moisture and intensifies flavor.

  3. 3

    Make the Bruschetta Topping

    Combine tomatoes, half the basil, all but 2 Tbsp. minced shallots (to taste), 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside. Combining ingredients now and letting them sit while you toast the bread allows flavors to marry and the salt to fully season the ingredients.

  4. 4

    Make the Mushroom Stuffing

    While mushrooms are roasting, heat a medium pan over medium-high heat. Add 2 tsp. olive oil, minced mushroom stems, and 2 Tbsp. shallot and cook until browned, about 5 minutes. Add spinach and evaporated milk to pan and cook 4 minutes. Add 1/4 cup finely chopped bread and half the Parmesan. Season to taste with salt and pepper and transfer to a plate to cool.

  5. 5

    Bake Mushrooms and Bread

    Remove caps from oven and stuff with about 1 1/2 tsp. spinach mixture each. Stuffing should overfill caps. Top with remaining Parmesan. Brush baguette slices with 1 Tbsp. olive oil and place on baking sheet next to mushrooms. Bake mushrooms and bread for 5-7 minutes, turning bread halfway through cooking, or until bread is crisp and mushrooms are warmed through.

  6. 6

    Assemble and Plate

    Spread ricotta on toasted bread and sprinkle with a pinch of salt. Top with tomato mixture (leaving liquid released from tomatoes in bowl to avoid soggy bruschetta), and garnish with remaining basil and smoked almonds. Drizzle with balsamic glaze. Arrange bruschetta and mushrooms on a large platter.

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