Meal Kit
Portobello Parmesan
with spaghetti and zucchini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
Scott Gorsky
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)
- 12 fl. oz. Marinara Sauce
- 2 Portobello Mushrooms
- 1 Zucchini
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5 oz. Spaghetti
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3 oz. Shredded Mozzarella
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2 oz. Basil Pesto
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1 oz. Grated Parmesan
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½ oz. Seasoned Croutons
- 2 Garlic Cloves
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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Calories740
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Carbohydrates81g
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Net Carbs60g
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Fat33g
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Protein26g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 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
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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 1/4” 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 1/4 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 1/4 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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