Meal Kit
Stuffed Portobello Mushroom Campanelle Marinara
with zucchini and Parmesan cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 2 Roma Tomatoes
- 2 Portobello Mushrooms
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6 oz. Campanelle Pasta
- 1 Zucchini
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2 oz. Shredded Mozzarella
- 2 Tbsp. Tomato Paste
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1 oz. Grated Parmesan
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¼ cup Italian Panko Blend
- 1 tsp. Chimichurri 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) Mqg4WGOn
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Calories580
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Carbohydrates78g
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Net Carbs73g
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Fat18g
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Protein26g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Pot
- 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
Customize It Instructions
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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.
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1 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. -
2 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Trim zucchini ends, halve lengthwise, and cut into 1/2” 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. -
3 Bake the Portobellos
Place portobellos, stem side up, on prepared baking sheet.
Season with 1/4 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. -
4 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 1/2 cup pasta cooking water, 1/4 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. -
5 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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