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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
Coarsely crush croutons.
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.
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.
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.
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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