Stuffed Portobello Mushroom Campanelle Marinara

with zucchini and Parmesan cheese

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
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

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)

  • Info
    1 oz. Grated Parmesan
  • 1 Zucchini
  • 2 Roma Tomatoes
  • Info
    ¼ cup Italian Panko Blend
  • Info
    2 oz. Shredded Mozzarella
  • Info
    6 oz. Campanelle Pasta
  • 2 Portobello Mushrooms
  • 1 tsp. Chimichurri Seasoning
  • 2 Tbsp. Tomato Paste

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
    611
  • Carbohydrates
    80g
  • Fat
    18g
  • Protein
    26g
  • Sodium
    1414mg

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

  • 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 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.

  • 3

    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.

  • 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 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.

  • 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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