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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsMushroom Delight Veggie Meal Kit Trio

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This is how Mushroom Delight Veggie Meal Kit Trio looks, 1. image reference

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This is how Mushroom Delight Veggie Meal Kit Trio looks, 3. image reference

Good Eggs Meal Kits

Mushroom Delight Veggie Meal Kit Trio

61.99

3 meals, 3 servings each

$6.88 / serving

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Product Details

3 meals, 3 servings each

Mushroom Delight Veggie Meal Kit Trio is an easy way to plan your weekly meals, with three vegetarian meal kits that each serve three people. This trio celebrates the rich, savory depth of mushrooms across global-inspired dishes—from umami-rich miso mushroom pasta to a crisp mushroom pizza topped with mozzarella and arugula, plus vibrant mushroom larb served in fresh cabbage leaves. Each kit comes with thoughtfully paired ingredients and step-by-step guidance, making flavorful weeknight cooking simple and satisfying.

Meal Kit #1 - Mushroom Pizza with Mozzarella & Arugula Kit

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

This isn’t your average mushroom pizza, thanks to creamy Bufala mozzarella and a big handful of peppery arugula. The pros stretch the dough for you, so all you need to do is top and bake.

Contains: milk, wheat, soy

What You Get

Maitake mushrooms

Shallot

Garlic

Mozzarella cheese

Arugula

Lemon

Artisan flatbread x2

What You'll Need

Olive oil

Salt

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).

Step 2

Cut or tear the mushrooms into florets. Thinly slice the shallot. Mince 1 or 2 cloves of garlic. In a sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallot and sauté until softened, about 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt. Remove from the heat.

Step 3

Remove the pizza crust from the package, but leave it on the cardboard. Scatter with the mushrooms and shallots. Drain the mozzarella and tear it into bite-size pieces, and arrange around the mushrooms. Lightly drizzle the mozzarella with olive oil and season with a little salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the mozzarella is oozing and the crust is golden, 10 to 12 minutes.

Step 4

Toward the end of baking, in a bowl, toss a large handful of the arugula with a drizzle of olive oil, squeeze of lemon juice, and a sprinkle of salt.

Step 5

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut the pizza into wedges, pile the fresh arugula on top, and serve warm.

Meal Kit #2 - Mushroom Larb in Cabbage Leaves Kit

Active time: 25 mins, Total time: 25 mins. Makes 3 servings.

This vegetarian version of a Thai-style larb uses a medley of mushrooms in place of more traditional minced meat. Sizzle them with shallots and lime, then wrap in cabbage leaves for a fun, hands-on dinner.

What You Get

Mixed mushrooms

Green cabbage

Shallots

Jalapeño

Cilantro

Mint

Lime

Cooked brown rice

What You'll Need

Fish sauce or soy sauce

Sugar

Vegetable oil

Salt

Step 1

Cut or tear the mushrooms into bite-size pieces. Trim the cabbage, separate the leaves, but leave them whole. Chop the shallots (you should have about ⅔ cup). Chop the jalapeño, if you want a kick. Pick the cilantro and mint leaves and toss the stems.

Step 2

In a small bowl, combine the juice from ½ lime, 2 tablespoons fish sauce or soy sauce, and 1 teaspoon sugar, and stir until the sugar has dissolved. Cut the remaining lime into wedges for serving.

Step 3

In a large wok or sauté pan over high heat, warm 2 tablespoons vegetable oil. Add the shallot and jalapeño and sauté until they start to brown, about 1 minute. Add the mushrooms and sauté until they release their liquid and brown, 8 minutes. Add the lime juice mixture and simmer until absorbed, 1 minute. Season to taste with salt.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, about 2 minutes.

Step 5

Place the cabbage leaves on plates, and pile with the rice and mushroom larb. Scatter with the cilantro and mint leaves and serve warm, with the lime wedges for squeezing.

Meal Kit #3 - Miso Mushroom Pasta Kit

Active time: 30 min, Total time: 35 mins, 3 servings

Something magical happens when you combine butter and miso with pasta water to coat chubby strands of bucatini for this earthy fall pasta.

Contains: wheat, soy.

What You Get

Garlic

Scallions

Miso paste

Bucatini

Sliced mushrooms

Lemon

What You'll Need

Salt & freshly ground pepper

Butter

Vegetable oil

Red pepper flakes (optional)

Step 1

Bring a pot of salted water to a boil. Peel and chop 4 cloves of garlic. Thinly slice a handful of scallions. In a small bowl, mash together 3 tablespoons of butter with 2 tablespoons of miso. Add ¾ of the bucatini to the boiling water and cook until al dente, about 6 minutes or according to package instructions. Reserve ½ cup of the water and drain the pasta.

Step 2

Warm a tablespoon of vegetable oil over medium-high heat in a large skillet. Add the mushrooms and saute until they release their liquid and brown, about 7 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the miso-butter mixture to the skillet to melt. When the butter has melted, add the pasta and the reserved pasta water to the skillet and stir to coat and slightly reduce the sauce, 2 minutes. Squeeze with the juice of half a lemon and toss to combine.

Step 3

Heap the pasta into bowls. Grind with pepper, scatter with scallions, sprinkle with a pinch of red chili flakes, if you’d like a little heat, and dig in.