Oven-Roasted Mushrooms 'Parmigiana'
with Fresh Linguine and PanzanellaCalories
:
1030 kcalProtein
:
40g proteinTotal
:
35 minutesDifficulty
:
MediumAllergens:
- Egg
- Wheat
- Barley
- Milk
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Milk
- Mustard
- Egg
- Wheat
- Gluten
- Crustaceans
- Fish
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
227 g
Fresh Linguine
(Contains: Egg, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: 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 be present: Soy, Sulphites)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Sesame, Soy, Milk, Mustard, Egg, Wheat, Gluten, Crustaceans, Fish)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories1030 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate123 g
Sugar22 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
Cooking Steps
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.
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's flavors, especially the mushrooms and fresh pasta, though some found the sauce a bit bland or too tomato-heavy.
- Ease of prep: Instructions were confusing for some; consider clarifying the order of steps and providing more detail on mushroom preparation.
- Suggestions: Add sautéed mushrooms to the sauce for extra flavor; cook the sauce longer to reduce the canned taste.
- Portions: Some found the pasta-to-sauce ratio off, with too much sauce and not enough pasta; others felt the portions were generous.
