Meal Kit
Spinach and Parmesan Stuffed Mushrooms and Ricotta, Tomato, and Balsamic Bruschetta
Prep & Cook Time:45-55 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:7 days
Contains:Tree Nuts (Almonds), Milk, Wheat, Soy
Under %{max_calories} calories
Under 35g carbs
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Ring in the new year with awesome veggies bites. Cremini mushrooms stuffed with creamy spinach and Parmesan and Bruschetta topped with tomatoes, basil, balsamic, and smoked almonds (pow!) send 2015 off in style. Oh, and you can hold the fully cooked mushrooms in a low oven (200 degrees) and top the bruschetta at the last minute to make things even easier!
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- 8oz.Cremini Mushrooms
- 5oz.Grape Tomatoes
- 5fl. oz.Canned Evaporated Whole Milk
- 1Mini Baguette
- ½cupRicotta Cheese
- 2oz.Spinach
- 1Shallot
- 1oz.Grated Parmesan Cheese
- ⅔fl. oz.Balsamic Glaze
- ¾oz.Smoked Almonds
- 4Basil Sprigs
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)xPoxz0qg
Calories
680Carbohydrates
70gNet Carbs
64gFat
32gProtein
33gSodium
950mg
- Olive Oil
- Salt
- Pepper
- 1Baking Sheet
- 2Mixing Bowls
- 1Medium Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 450 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Stem mushrooms and finely mince mushroom stems. Peel and mince shallot. Slice grape tomatoes into 1/4” rounds. Stem and coarsely chop basil. Coarsely chop spinach. Coarsely chop smoked almonds. Cut baguette into 1/3” slices (about 14 slices total). Finely chop ends or “heel” slices of baguette into crumbs.
Cook the Mushroom Caps
Toss mushrooms with 1 Tbsp. olive oil and a pinch of salt and pepper in a mixing bowl. Place caps, stem side up, on one side of baking sheet (leaving room on other side for toasting bread) and roast for 20 minutes, turning caps over halfway through cooking. Ever had soggy, bland stuffed mushrooms? Roasting caps before stuffing solves the problem: it evaporates moisture and intensifies flavor.
Make the Bruschetta Topping
Combine tomatoes, half the basil, all but 2 Tbsp. minced shallots (to taste), 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside. Combining ingredients now and letting them sit while you toast the bread allows flavors to marry and the salt to fully season the ingredients.
Make the Mushroom Stuffing
While mushrooms are roasting, heat a medium pan over medium-high heat. Add 2 tsp. olive oil, minced mushroom stems, and 2 Tbsp. shallot and cook until browned, about 5 minutes. Add spinach and evaporated milk to pan and cook 4 minutes. Add 1/4 cup finely chopped bread and half the Parmesan. Season to taste with salt and pepper and transfer to a plate to cool.
Bake Mushrooms and Bread
Remove caps from oven and stuff with about 1 1/2 tsp. spinach mixture each. Stuffing should overfill caps. Top with remaining Parmesan. Brush baguette slices with 1 Tbsp. olive oil and place on baking sheet next to mushrooms. Bake mushrooms and bread for 5-7 minutes, turning bread halfway through cooking, or until bread is crisp and mushrooms are warmed through.
Assemble and Plate
Spread ricotta on toasted bread and sprinkle with a pinch of salt. Top with tomato mixture (leaving liquid released from tomatoes in bowl to avoid soggy bruschetta), and garnish with remaining basil and smoked almonds. Drizzle with balsamic glaze. Arrange bruschetta and mushrooms on a large platter.
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