Meal Kit
Culinary Collection
Portobello Rockefeller
with Asiago mashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Jimmy Shay
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)
- 12 oz. Yukon Potatoes
- 2 Portobello Mushrooms
- 2 oz. Baby Spinach
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2 oz. Cream Cheese
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½ cup Panko Breadcrumbs
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1 oz. Shredded Asiago Cheese
- 2 Green Onions
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¾ oz. Roasted Garlic & Herb Butter
- 4 tsp. Minced Garlic and Parsley
- ½ tsp. Steak Seasoning
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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Calories500
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Carbohydrates45g
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Net Carbs41g
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Fat33g
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Protein12g
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Sodium980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Non-Stick Pan
- 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 Cook the Mashed Potatoes
Quarter potatoes. Bring a medium pot with potatoes covered by water to a boil.
Once boiling, cook until fork-tender, 15-18 minutes.Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add shredded cheese, butter, 1/4 tsp. salt, and a pinch of pepper. Mash until butter and cheese are melted and combined. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Finely chop spinach.
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Season all over with steak seasoning.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Cook the Mushrooms
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook until browned, 3-5 minutes per side.
Remove from burner. Transfer mushrooms to a plate. Wipe pan clean and reserve.While mushrooms cook, continue recipe. -
4 Toast the Panko
Place a small non-stick pan over medium heat and add 2 tsp. olive oil. Add half the minced garlic and parsley (reserve remaining for sauce) and panko to hot pan and stir occasionally until golden-brown and toasted, 30-60 seconds.
Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook mushrooms to medium heat. Add 2 tsp. olive oil, spinach, and remaining minced garlic and parsley to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.
Add 2 Tbsp. water, cream cheese, a pinch of salt, and white portions of green onions. Stir occasionally until sauce is hot and bubbling, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping mushroom with sauce and toasted panko. Garnish mashed potatoes with green portions of green onions. Bon appétit!
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