Oven-Roasted Mushrooms 'Parmigiana'
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Oven-Roasted Mushrooms 'Parmigiana'

Oven-Roasted Mushrooms 'Parmigiana'

with Fresh Linguine and Panzanella

This dish is inspired by everyone's favourite Italian-American breaded cheesy cutlet recipe, but we made it vegetarian. You won't miss the meat or the breading with this veggie-friendly version, bolstered by a delicious mixture of mushrooms.

Ingredients: Crushed tomatoes with onion and garlic (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Baby heirloom tomatoes • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parsley • Garlic.

Tags:
Low CO2
Allergens:
Wheat
Egg
Barley
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

227 g

Fresh Linguine

(Contains Wheat, Egg May contain Egg, Wheat)

1 unit(s)

Ciabatta Roll

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

200 g

Mixed Mushrooms

113 g

Baby Heirloom Tomatoes

113 g

Baby Spinach

7 g

Parsley

2 unit(s)

Garlic, cloves

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Milk, Soy, Sulphites)

2 tbsp

Balsamic Glaze

(Contains Sulphites May contain Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1020 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate121 g
Sugar20 g
Dietary Fiber12 g
Protein40 g
Cholesterol100 mg
Sodium1900 mg
Trans Fat1.5 g
Potassium1950 mg
Calcium700 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Prep
1
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • While water boils, peel, then mince or grate garlic.
  • Cut mushrooms into 1/2-inch slices.
  • Halve tomatoes.
  • Cut ciabatta into 1/2-inch pieces.
Toast croutons
2
  • Add ciabatta and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Toast in the middle of the oven, until lightly golden, 4-5 min.
  • Remove from oven, stir in half the garlic. Continue toasting until golden-brown and crisp, 4-5 min.
  • Transfer to a plate.
Saute mushrooms
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
  • Add mushrooms and remaining garlic. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.
Finish mushrooms
4
  • Transfer mushrooms to same baking sheet used to toast croutons and gather to shape into 5-inch-wide piles. 
  • Sprinkle mozzarella and half the Parmesan cheese over top of mushrooms.
  • Roast in the middle of the oven until cheese is melted and golden, 5-6 min.
Finish sauce and cook linguine
5
  • Reheat the same pan (from step 3) over medium-low.
  • Add crushed tomatoes, roasted pepper pesto and half the balsamic glaze.
  • Season with salt and pepper. Cook, stirring occasionally, until lightly thickened, 3-4 min.
  • While sauce simmers, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return to the same pot, off heat.
Finish and serve
6
  • Add remaining balsamic glaze and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine. Add tomatoes, croutons and half the spinach. Toss to coat.
  • Add linguine, remaining spinach, remaining Parmesan cheese and 1/4 cup (1/2 cup) reserved pasta water to pan of sauce. Season with salt and pepper. Cook, stirring until spinach wilts, 1 min.
  • Divide linguine and mushrooms between plates. Sprinkle parsley over top of mushrooms.
  • Serve salad alongside.