Panko and Parmesan-Crusted Portobellos
with Basil Pesto Spaghetti
Who needs chicken parmesan when you can have parmesan-and-panko-crusted portobellos! Load your fork up with crispy, cheesy mushrooms and luxurious pesto-topped spaghetti and buon appetito!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
170 g
Spaghetti
(Contains Wheat)
370 mL
Crushed Tomatoes
2 tbsp
Tomato Sauce Base
50 g
Shallot
¼ cup
Basil Pesto
(Contains Milk)
7 g
Parsley
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Italian Seasoning
2 unit
Garlic, cloves
160 g
Sweet Bell Pepper
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove stems from portobellos and discard. Arrange portobellos on a parchment-lined baking sheet, cap-side up. Season with salt. Bake portobellos in the middle of the oven until tender, 8-10 min. While portobellos bake, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely chop shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley. Core, then cut pepper into 1/4-inch pieces.
When portobellos are tender, remove from the oven and let cool slightly, 1-2 min. Combine panko, Italian Seasoning and half the Parmesan in a shallow bowl. Pat portobellos dry with paper towels. Coat all over with mayo. Working with one portobello at time, firmly press both sides into panko mixture to coat completely.
Transfer crusted portobellos back to the parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, carefully flipping halfway through, until golden brown, 8-10 min.
While portobellos bake, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain spaghetti, then transfer to the pan with sauce. Toss to coat.
While spaghetti cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, peppers and garlic. Cook, stirring often, until softened, 2-3 min. Add tomato sauce base, crushed tomatoes, parsley, half the pesto and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3- 4 min.
Divide spaghetti and panko and Parmesan-crusted portobellos between plates. Drizzle remaining pesto over top. Sprinkle with remaining Parmesan.
