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Panko and Parmesan-Crusted Portobellos
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Panko and Parmesan-Crusted Portobellos

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!

Tags:
Veggie
Allergens:
Wheat
Milk
Egg
Mustard

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Calories940 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate107 g
Sugar17 g
Dietary Fiber11 g
Protein25 g
Cholesterol25 mg
Sodium580 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

Baking Sheet
Large Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Paper Towel
Shallow Dish
Colander
Large Non-Stick Pan

Instructions

Prep and bake portobellos
1

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.

Crust portobellos
2

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.

Bake crusted portobellos
3

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.

Cook spagehtti
4

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.

Cook sauce
5

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.

Finish and serve
6

Divide spaghetti and panko and Parmesan-crusted portobellos between plates. Drizzle remaining pesto over top. Sprinkle with remaining Parmesan.