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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Home Chef🔄 Availability checked weekly
Nutrition per serving
Protein13% · 20g
Carbs38% · 58g
Fat49% · 33g
6g
Fiber
1600mg
Sodium
3.4g
Protein / 100 cal
Per serving, as packaged by Home Chef. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
5th pctl
More protein than 5% of 1,474 meals
Protein density
3.4g /100cal
Leaner than 12% of meals
vs Meal Kit average
11% heavier
This590
Avg532
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
8 oz. Cremini Mushrooms
1 Onion
4 oz. Buttermilk Biscuit Mix
3 oz. Frozen Peas
3 oz. Shredded Kale
2 oz. Shredded White Cheddar Cheese
1 oz. Cream Cheese
4 tsp. Mirepoix Broth Concentrate
2 tsp. Garlic Pepper
How to make it
1
Quarter the mushrooms. Halve and peel the onion; cut the halves into 1/4-inch dice.
2
Place a large nonstick pan over medium-high heat and add 2 tsp. olive oil. Add the mushrooms and stir occasionally until starting to brown, 4-6 minutes. Add the onions and kale; stir occasionally until the kale wilts and the onions soften, 4-6 minutes.
3
Stir 3/4 cup water, the mirepoix base, garlic pepper, cream cheese, and a pinch of pepper into the pan. Bring to a simmer; stir occasionally until slightly thickened, 4-6 minutes. Remove from heat. Stir in the peas and half the shredded cheese (reserve the rest for topping) until completely combined.
4
Transfer the filling to a prepared casserole dish (a 1-quart dish works best); place the dish on a prepared baking sheet to catch drips. In a mixing bowl, combine the biscuit mix and 1/4 cup water; stir until a sticky dough forms, adding more water 1 tablespoon at a time if too dry. Drop dollops of the dough evenly over the filling and sprinkle with the remaining shredded cheese.
5
Bake at 400°F until the biscuit crust is golden-brown, 18-22 minutes. Remove from the oven and serve directly from the dish.
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