Meal Kit
Culinary Collection
Ricotta-Stuffed Portobello Mushroom
with Parmesan risotto
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Tom Scodari
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)
- 2 Portobello Mushrooms
- ¾ cup Arborio Rice
- 3 oz. Peas
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2 oz. Shredded Parmesan Cheese
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2 oz. Part-Skim Ricotta Cheese
- 1 Shallot
- ½ fl. oz. Balsamic Glaze
- 2 tsp. Vegetable Base
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2 Tbsp. Italian Panko Blend
- 1 tsp. Garlic Salt
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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Calories630
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Carbohydrates85g
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Net Carbs81g
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Fat22g
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Protein23g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Pots
- 1 Mixing Bowl
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 Start the Mushrooms
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems.
Place mushrooms, gill-side up, on prepared baking sheet and spray with cooking spray. Massage spray into mushrooms. Season all over with 1/4 tsp. salt and a pinch of pepper.Roast in hot oven until beginning to soften and release juices, 10-15 minutes.While mushrooms roast, continue recipe. -
2 Prepare Ingredients and Finish Mushrooms
Peel and mince shallot.
In a mixing bowl, combine ricotta, half the Parmesan (reserve remaining for risotto), panko, 1 Tbsp. olive oil, and 1/4 tsp. salt. Set aside.After 10-15 minutes, carefully remove baking sheet from oven. Fill mushrooms evenly with ricotta mixture. Baking sheet will be hot! Use a utensil.Roast again in hot oven until ricotta mixture is golden-brown, 20-25 minutes.Mushroom thickness can vary; if you receive a thinner mushroom, we recommend checking for doneness sooner.While mushrooms roast, continue recipe. -
3 Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add shallots to hot pot and stir occasionally until translucent, 2-3 minutes.
Add rice and garlic salt. Stir occasionally until rice is toasted, 1-2 minutes.Add 1 cup boiling water from other medium pot and vegetable base. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from other medium pot to pot with rice. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in remaining Parmesan, a pinch of salt, and peas until combined and heated through, 30-60 seconds. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with mushroom and garnishing with balsamic glaze. Bon appétit!
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