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
Portobello mushrooms can be grilled like a steak to capture an excellent charred flavor, or sautéed to cook in their juicy flavor. We slow roast these beauties with fresh basil pesto to create the perfect vegetarian burger, and pair it with a refreshing garbanzo bean and cucumber salad.
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
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
Clean the Mushrooms
Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Rinse, pat dry, and stem mushrooms. Use a spoon to carefully scoop mushroom gills out, moving in a circular path around mushrooms. (The gills will come out very easily, so no need to apply too much pressure.)
Roast the Mushrooms
Place the Portobello mushrooms on the prepared baking sheet. Rub down both sides of mushrooms with a generous amount of pesto. Season the mushrooms with a pinch of salt and pepper. Roast and watch for 12-15 minutes. Mushrooms are done when they are tender, browned, and releasing some juice.
Prepare the Ingredients
While the mushrooms are roasting, prepare the vegetables and salad. Thoroughly rinse produce and pat dry. Slice tomato into ¼" slices. Peel onion and slice half of onion into ¼" slices for topping the burger. Chop other half of onion into a small dice. Slice cucumber in half horizontally and then slice into small half rounds. Rinse and drain the garbanzo beans.
Make the Dressing
In a large bowl, whisk together red wine vinegar, 2 Tbsp. olive oil, and sugar. Add salt and pepper to taste.
Make the Salad
Add the cucumber, chopped red onion, and garbanzo beans to the dressing bowl. Let marinate for 10 minutes. Salt and pepper to taste.
Plate the Dish
If desired, toast the Kaiser buns. Arrange bun on the plate and place a roasted mushroom on top. Dress burger with sliced red onion, tomato, and baby arugula. Add a scoop of salad on the side. Garnish with a crack of fresh black pepper.
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