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
Preheat oven to 350F., and make sure your rack is in the middle of the oven.
Place mushrooms cap-side-down in a pyrex pan that has been sprayed with nonstick spray.
Divide the macaroni and cheese between the two mushrooms.
In a small bowl, combine the breadcrumbs, cheese and butter.
Divide the crumb mixture between the two mushrooms, topping the macaroni and cheese with the crumbs.
Bake 25-30 minutes, or until breadcrumbs are golden. Serve immediately.
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
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.