Meal Kit
Culinary Collection
Portobello and Pepper Sauté
with creamy Parmesan polenta
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
Tom Scodari
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)
- 2 Portobello Mushrooms
- 6 oz. Rainbow Baby Bell Peppers
- 1 Onion
- ½ cup Polenta
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2 oz. Cream Cheese
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1 oz. Grated Parmesan Cheese
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1 oz. Shredded Asiago Cheese
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⅗ oz. Butter
- 1½ tsp. Garlic Salt
- 0.14 oz. Lemon Juice
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.
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Nutrition (per serving)
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Calories510
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Carbohydrates46g
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Net Carbs42g
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Fat31g
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Protein14g
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Sodium2020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large 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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry and cook until chicken reaches minimum internal temperate, 5-7 minutes per side. If using pork chops, pat dry and cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. If using filets mignon or NY strip steak, pat dry and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Add to polenta as desired.
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1 Prepare the Ingredients
Remove stems and seeds, and cut bell peppers into 1/4" rings.
Using a spoon, scoop out black undersides (gills) of mushrooms and remove stems. Cut mushrooms into 1/4" slices.Halve and peel onion. Slice halves into thin strips. -
2 Make the Polenta
Once water is boiling, add 2/3 the garlic salt (reserve remaining for vegetables) and reduce to a simmer.
Once simmering, add polenta in a slow and steady stream, whisking or stirring constantly until combined. Reduce heat to low and whisk or stir often until smooth, 6-9 minutes.Remove from burner. Vigorously stir in cream cheese and Parmesan until melted and combined.While polenta cooks, continue recipe. -
3 Cook the Mushrooms
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms and a pinch of salt to hot pan and stir occasionally until browned, 4-6 minutes.
Remove from burner. Transfer mushrooms to a plate. Reserve pan; no need to wipe clean. -
4 Cook the Peppers and Onions
Return pan used to cook mushrooms to medium heat. Add 2 tsp. olive oil, bell peppers, and onions to hot pan. Stir occasionally until tender, 6-8 minutes.
Add mushrooms and remaining garlic salt and stir to combine.Remove from burner. Stir in butter and lemon juice until combined and melted, 15-30 seconds. -
5 Finish the Dish
Plate dish as pictured on front of card, topping polenta with vegetables and garnishing with Asiago. Bon appétit!
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