Macaroni and Cheese Stuffed Portobello Mushrooms
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Macaroni and Cheese Stuffed Portobello Mushrooms
Serves: Serves 2
Prep Time: 5 mins
Cook Time: 25 mins
Created by: Recipe Girl
Ingredients
- 1 pkg. Bob Evans Macaroni and Cheese
- 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
- 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.
Nutritional Information
The action 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 Information
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.
