Meal Kit

Stuffed Portobello Mushroom Burger

with garlic frites

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 fl. oz. Garlic Aioli
  • 2 Portobello Mushrooms
  • ½ tsp. Garlic Salt
  • 1 Roma Tomato
  • ½ oz. Baby Arugula
  • 2 Russet Potatoes
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    2 Brioche Buns

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.

  • Nutrition (per serving)

  • Calories
    762
  • Carbohydrates
    118g
  • Fat
    39g
  • Protein
    15g
  • Sodium
    1589mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 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
  1. 1

    Start the Frites

    Cut potatoes into ½"-thick fries (or frites). Pat dry. Place frites on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of salt and pepper. Massage seasoning into potatoes. Spread into a single layer and bake in hot oven, 20 minutes. While frites bake, prepare remaining ingredients.

  2. 2

    Prepare the Ingredients

    Core tomato and slice into ¼" rounds. Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Season all over with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. In a mixing bowl, combine panko, half the garlic aioli (reserve remaining for burgers), and a pinch of salt. Set aside.

  3. 3

    Finish Frites and Bake Mushrooms

    Carefully, remove baking sheet from oven. Carefully toss frites and move to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place mushrooms on empty side of baking sheet, gill side up. Fill mushrooms with panko-garlic mixture, pressing gently to adhere. Bake again until frites and mushrooms are golden brown, 15-18 minutes. Carefully remove from oven and add a pinch of salt, if desired.

  4. 4

    Toast the Buns

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add buns, cut side down, to hot pan. Cook undisturbed until lightly toasted, 45-60 seconds. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping bottom bun with remaining garlic aioli, then mushroom, arugula, tomato, and top bun. Bon appétit!

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