Macaroni and Cheese Stuffed Portobello Mushrooms
These Macaroni and Cheese Stuffed Portobello Mushrooms is a delicious and easy meal that comes together in just 30 minutes, and your family will love it!
Prep Time 10 minutes
Cook Time 20 minutes
- 4 Portobello caps, cleaned and stemmed
- 3 tablespoons olive oil
- Salt and pepper
- 1 tablespoon unsalted butter
- 1 cup plain panko
- 1/4 cup basil leaves finely chopped
- 1 box Horizon Macaroni and Cheese Classic
- 1 cup frozen corn, thawed
- 1/2 cup red pepper, cubed
Preheat oven to 400º F. Line a large baking sheet with foil and wire rack. Set aside.
Using your hands, lightly rub each Portobello mushroom cap with 2 teaspoons of olive oil. Season with salt and pepper. Transfer mushrooms, to the wire rack in the baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Set aside.
In a medium skillet heat butter and 1 tablespoon of olive oil over medium heat, then add panko and cook, stirring, until crumbs are golden. Transfer to paper towels to drain. Add basil leaves and season with salt. Set aside.
Prepare Horizon Macaroni and Cheese following the packed instructions. Add corn and red pepper, mix to combine. Set aside.
Divide prepared macaroni and cheese among the mushroom caps. Top with bread crumb mixture evenly.
Bake until golden brown on top and the mushrooms are tender, about 12 to 15 minutes. Remove from oven and let cool slightly
I added 1 cup of heavy cream and 1/2 cup of Parmesan cheese to the macaroni and cheese, besides the ingredients called on the box, to add extra creaminess.
You can substitute red peppers for peas, zucchinis, or any other vegetable your family likes.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 413kcal | Carbohydrates: 49g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 513mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 27.1mg | Calcium: 107mg | Iron: 2.5mg