Portobello Parmesan

with spaghetti and zucchini

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
A note about serious food allergies

There's nothing richer, or more "meaty" without the meat, then the combination of portobello mushrooms, those rich, thick umami bombs, and cheese, in this case the combination of nutty Parmesan and salty, stretchy, satisfying mozzarella. Add some marinara and croutons, and we've got a mushroom that's meal in and of itself. We don't leave it there, though: This 'shroom gets a bed of yummy pasta and a topping of herbaceous basil pesto. You don't need meat for a meal to be meaty good.

In Your Box (serves 2)

  • 2 Portobello Mushrooms
  • Info
    1 oz. Grated Parmesan
  • 2 Garlic Cloves
  • Info
    ½ oz. Seasoned Croutons
  • 1 Zucchini
  • Info
    2 Tbsp. Basil Pesto
  • 12 fl. oz. Marinara Sauce
  • Info
    3 oz. Shredded Mozzarella
  • Info
    5 oz. Spaghetti
  • Nutrition (per serving)

  • Calories
    743
  • Carbohydrates
    80g
  • Fat
    33g
  • Protein
    27g
  • Sodium
    1942mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons. Mince garlic. Coarsely crush croutons.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. While pasta cooks, cook portobellos.

  • Step 3 - Cook the Portobellos
    3

    Cook the Portobellos

    Place portobellos, stem side down, on prepared baking sheet and massage each with 1 tsp. olive oil. Roast in hot oven, 6 minutes. Remove from oven and carefully flip. Season portobellos with a pinch of salt and pepper. Top each with ¼ cup marinara (reserve remaining for sauce), mozzarella, half the Parmesan (reserve remaining for pasta), croutons, and 1 tsp. olive oil. Roast again until cheese melts, 3-5 minutes.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini and stir occasionally until lightly browned, 2-4 minutes. Add garlic, reserved pasta water, remaining marinara, and a pinch of salt and pepper. Cook until sauce is slightly thickened, 3-5 minutes. Toss in pasta and remaining Parmesan.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping pasta with portobello mushroom, and garnishing with pesto. Bon appétit!