Meal Kit

Culinary Collection

Parmesan-Crusted Portobello

with broccolini and risotto

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

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
  • Under %{max_calories} calories
    Vegetarian

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • 8 oz. Broccolini
  • 2 Portobello Mushrooms
  • 3⅗ oz. Arborio Rice
  • Info
    1 oz. Cream Cheese
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ⅗ oz. Butter
  • 2 Green Onions
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Garlic Salt

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
    530
  • Carbohydrates
    54g
  • Net Carbs
    51g
  • Fat
    31g
  • Protein
    9g
  • Sodium
    1490mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Pots
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

Customize It Instructions

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Add protein to meal as desired.

  1. 1

    Start the Mushrooms

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

    Transfer mushrooms, gill-side up, to prepared baking sheet. Top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into mushrooms.

    Roast in hot oven, 10 minutes.

    While mushrooms roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim bottom ends from broccolini and cut into 2" lengths.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In a mixing bowl, combine panko, Parmesan, 2 tsp. olive oil, and a pinch of salt. Set aside.

  3. 3

    Finish the Mushrooms

    After 10 minutes, carefully remove mushrooms from oven. Top mushrooms with panko mixture, pressing gently to adhere. Mushrooms will be hot! Use caution.

    Roast again in hot oven until topping is crispy and golden-brown, 10-12 minutes.

    While mushrooms roast, continue recipe.

  4. 4

    Cook the Risotto

    Place another medium pot over medium-high heat and add 2 tsp. olive oil.

    Add rice and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add 1 cup boiling water from other medium pot, mirepoix base, and half the garlic salt (reserve remaining for broccolini) to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

    Add 1/2 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. Add butter and cream cheese. Stir to combine, then cover and set aside.

  5. 5

    Cook Broccolini and Finish Dish

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccolini and remaining garlic salt to hot pan and stir occasionally until tender, 12-15 minutes.

    If pan is too dry, add water, 1 Tbsp. at a time, as needed.

    Remove from burner.

    Plate dish as pictured on front of card, topping risotto with broccolini and mushroom and garnishing with green portions of green onions. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.