Portobello Parmesan

with spaghetti and zucchini

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

There's nothing richer, or more “meaty” without the meat, than 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 a 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)

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

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
    743
  • Carbohydrates
    80g
  • Fat
    33g
  • Protein
    27g
  • Sodium
    1724mg

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

  • 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.

  • 2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, cook portobellos.

  • 3

    Cook the Portobellos

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

  • 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. Stir occasionally until sauce is slightly thickened, 3-5 minutes. Stir in pasta and remaining Parmesan.

  • 5

    Finish the Dish

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

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