Meal Kit
Culinary Collection
Caramelized Onion and Swiss Portobello Burger
with garlic pepper fries
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 2 Portobello Mushrooms
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2 Potato Rolls
- 1 Yellow Onion
- 1.76 oz. Balsamic Vinegar
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1½ oz. Swiss Cheese Slices
- ½ oz. Baby Arugula
- 2 tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGgBLPE
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Calories750
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Carbohydrates89g
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Net Carbs83g
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Fat25g
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Protein17g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 Roast the Fries
Cut potatoes into 1/4"-thick fries and pat dry. Place fries on one prepared baking sheet and toss with 1 Tbsp. olive oil, garlic pepper, and 1/4 tsp. salt. Spread into a single layer.
Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.Carefully remove baking sheet from oven.While fries roast, continue recipe. -
2 Caramelize the Onions
Halve and peel onion. Cut halves into 1/4" slices.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onions to hot pan and stir occasionally until browned, 10-12 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed.Add 2 Tbsp. balsamic vinegar (remaining is yours to use as you please!), 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until mostly evaporated, 30-60 seconds.Remove from burner. Transfer onions to a plate and set aside. Wipe pan clean and reserve.While onions caramelize, continue recipe. -
3 Roast the Mushrooms
Trim excess stems off mushrooms.
Place mushrooms on second prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into both sides of mushrooms. Place gill-side down on baking sheet.Roast in hot oven until lightly browned and tender, 10-12 minutes, flipping once halfway through.Carefully remove baking sheet from oven. Drain excess liquid and top mushrooms with cheese.Roast again in hot oven until cheese is melted, 1-2 minutes.Carefully remove baking sheet from oven.While mushrooms roast, continue recipe. -
4 Toast the Rolls
Return pan used to caramelize onions to medium heat and add 1 tsp. olive oil. Add rolls, cut-side down, to hot pan and toast until golden-brown, 1-2 minutes.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping bottom roll with mushroom, caramelized onions, arugula, and top roll. Bon appétit!
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