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
Vegetarian, almost by definition, means “not meaty” (And by almost, we mean vegetarian means exactly that.) But meaty can come from mushrooms, too, specifically a mushroom filled with two cheeses and panko, complementing the natural umami flavors with cheesy goodness for a rich depth that recalls, well, meat. But not meat! Words are confusing. Deliciousness isn't. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
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
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
Customize It Instructions
Meat lovers! If using protein, cook before vegetables in Step 4, using a large non-sick pan over medium-high heat. If using ground beef, add with 1/4 tsp. salt and a pinch of pepper, stirring occasionally until no pink remains, 4-6 minutes. Remove ground beef and wipe pan clean before cooking vegetables, adding ground beef back to pan at the end of Step 4. If using ground turkey, add with 1/4 tsp. salt and a pinch of pepper, stirring occasionally until no pink remains, 7-9 minutes. Remove ground beef and wipe pan clean before cooking vegetables, adding ground turkey back to pan at the end of Step 4.
Start the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems.
In a mixing bowl, combine 1 Tbsp. water, panko, mozzarella, and Parmesan. Set aside.
Bake the Portobellos
Place portobellos, stem side up, on prepared baking sheet.
Season with ¼ tsp. salt and a pinch of pepper. Gently fill portobellos with panko-cheese mixture, packing mixture in.
Roast in hot oven until mushrooms are tender and filling is golden brown, 12-15 minutes.
While mushrooms roast, finish pasta.
Finish the Pasta
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tomatoes and zucchini to hot pan. Stir occasionally until zucchini softens slightly, 3-4 minutes.
Stir in tomato paste and seasoning blend until combined, 30 seconds.
Add ½ cup pasta cooking water, ¼ tsp. salt, and a pinch of pepper. Bring to a boil. Once boiling, stir occasionally until thickened slightly, 2-3 minutes.
Stir in pasta until heated through. Remove from burner.
Finish the Dish
Slice portobello mushrooms if desired.
Plate dish as pictured on front of card, placing portobello mushroom on pasta. Bon appétit!
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