While this dish would traditionally be served with steak, we marinate our portobello mushrooms so well that we can assure you won’t be missing it! Our marinade consists of dijon mustard, coconut aminos, balsamic vinegar and red pepper flakes. We then thinly slice our mushroom and serve it alongside roasted fingerling potatoes, carrots, green pepper and cubanel peppers. To finish it off, we dollop the perfect amount of housemade pesto on top. Dig in and enjoy! Local sourcing for our portobello mushrooms comes from River Valley Ranch, located in Burlington, WI.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film and pesto from container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout. Mix chilled pesto into dish.
Microwave: Remove plastic film, pesto and mushroom from container before cooking. Microwave dish for 1.5 minutes. Add mushroom and cook for another minute or until warm throughout. Toss chilled pesto with dish.
Portobello mushroom, fingerling potatoes, carrots, green pepper, cubanel pepper, pesto: walnut, arugula, basil, lemon juice, salt, pepper, garlic, nutritional yeast, olive oil and water, portobello marinade: dijon mustard, coconut aminos, balsamic vinegar, red pepper flakes (Allergens: Nuts)
Ingredients may change due to market availability. Please email email@example.com if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Protein: 9g
- Sodium: 470mg