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Roasted Portobello & Zucchini

with Bulgur, Baby Greens & Muhammara Mayo

Cooking time

25 minutes




590 /serving

Layer after layer of oven-softened vegetables make up this welcoming winter dish. While cross-sections of mega mushrooms and zucchini are roasting, you’ll whip up a richly nuanced mayo using roasted pepper, walnuts and some Middle Eastern magic in the form of our muhammara spice blend. It’s an intoxicating mix of everything nice, from the gentle kick of Aleppo peppers to fragrant cardamom, fennel and cinnamon to lovely floral notes. Serve it all over hearty bulgur with a salad of baby greens.

We will send you:

  • 60g Baby greens (baby spinach, kale or arugula)
  • 2 Zucchini
  • 2 Portobello mushrooms
  • 110g Large-flaked bulgur
  • 25g Walnuts
  • 45ml Mayonnaise
  • 45ml Lemon-garlic vinaigrette
  • 1 Roasted pepper
  • 9.5g Muhammara spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, aleppo pepper, cumin, ginger, coriander, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, spices)

Contains: Eggs, Walnuts, Wheat

You will need:

Small pan
Medium pot
Sheet pan
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
4 g
780 mg
Total Carbs
58 g
8 g
15 g
12 g
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Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Mise en place
While the bulgur cooks, thinly slice the mushrooms crosswise. Thinly slice the zucchini crosswise into rounds. Small-dice the roasted pepper.
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Roast the vegetables
On a lined sheet pan, toss the zucchini and mushrooms with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 14 to 18 minutes, until browned and softened.
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Toast the walnuts
While the vegetables roast, heat a small, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a cutting board to cool, then roughly chop.
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Make the muhammara mayo
In a medium bowl, combine the mayonnaise, roasted pepper, ⅔ of the walnuts and the remaining spice blend; season with S&P to taste and stir to combine.
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Finish & serve
In a medium bowl, combine the baby greens and ½ the vinaigrette; season with S&P to taste and toss to combine. To the pot of bulgur, add the remaining vinaigrette and stir to combine. Divide the finished bulgur between your plates. Top with the roasted vegetables and a dollop of the muhammara mayo. Garnish with the remaining walnuts and the baby greens salad. Serve any remaining mayo on the side. Bon appétit!