Oven-Roasted Mushrooms 'Parmigiana'
with Fresh Linguine and Panzanella
Inspired by everyone's favourite Italian-American breaded cheesy cutlet recipe, but make it vegetarian! You won't miss the meat or the breading with this veggie friendly version, bolstered by a magical mixture of mushrooms!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Fresh Linguine
(Contains Egg, Wheat)
1 unit
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
200 g
Mixed Mushrooms
113 g
Baby Heirloom Tomatoes
113 g
Baby Spinach
7 g
Parsley
2 unit
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Crushed Tomatoes with Garlic and Onion
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Add ciabatta pieces 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.
- 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.
- Transfer mushrooms to same baking sheet used to toast croutons and gather both 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.
- 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.
- 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 remaining spinach. Toss to coat.
- Add linguine, half the spinach 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.
