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

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!

Tags:
New
Low CO2
Allergens:
Egg
Wheat
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 Egg, Wheat)

1 unit(s)

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(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 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*

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Nutrition Values

Calories1010 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate119 g
Sugar17 g
Dietary Fiber13 g
Protein40 g
Cholesterol100 mg
Sodium1850 mg
Trans Fat1.5 g
Potassium1900 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

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 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.
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 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.
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 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.