Mac-nificent Creations

We partnered with Nick and Vanessa Lachey to bring you a tasty twist on America’s #1 refrigerated macaroni and cheese.

Macaroni and Cheese Stuffed Portobello Mushrooms

Macaroni and Cheese Stuffed Portobello Mushrooms

Recipe Preparation

5 mins

Recipe Cook Time

25 mins

Recipe Serving

Serves 2

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Created by: Recipe Girl

Recipe Ingredients

2 large
portobello mushrooms, gently washed and dried, stems removed
1/3 cup
Italian panko breadcrumbs
2 tablespoons
grated Parmesan cheese
1 1/2 tablespoons
butter, melted

Instructions

1
Preheat oven to 350F., and make sure your rack is in the middle of the oven.
2
Place mushrooms cap-side-down in a pyrex pan that has been sprayed with nonstick spray.
3
Divide the macaroni and cheese between the two mushrooms.
4
In a small bowl, combine the breadcrumbs, cheese and butter.
5
Divide the crumb mixture between the two mushrooms, topping the macaroni and cheese with the crumbs.
6
Bake 25-30 minutes, or until breadcrumbs are golden. Serve immediately.

Nutrition Info

The actual values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Calories
550
Total Fat
26 g
Saturated Fat
13 g
Cholesterol
60 mg
Sodium
1550 mg
Total Carbs
61 g
Dietary Fiber
3 g
Protein
19 g

Allergen Info

Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.

Macaroni and Cheese Stuffed Portobello Mushrooms

15.5Kshares
Recipe Preparation

5 mins

Recipe Cook Time

25 mins

Recipe Serving

Serves 2