Mac & Cheese Stuffed Balsamic Portobellos

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Recipe: #21793

November 18, 2015

"Posted for You Want What!? A Recipe Posting Game 2014/2015. Original recipe from Adrian Richardson of Good Chef Bad Chef. Good Chef Zowie says 6 serves with a salad and Bad Chef Adrian says no 3 serves no salad. Have since made this and used a half recipe for 2 of us and I had 1 1/4 mushroom and the DS had 1 3/4 just felt I needed more than one with the salad but not a half, worked well and was delicious. Though the only small pasta I had on hand which was cooked was small ears so used that."

Original is 6 servings


  • Serving Size: 1 (358 g)
  • Calories 449.7
  • Total Fat - 24.7 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 110 mg
  • Sodium - 977.6 mg
  • Total Carbohydrate - 44.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 4.3 g
  • Protein - 12.4 g
  • Calcium - 109.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 180C and sweat off the onion and garlic in olive oil and then add bacon to pan and cook.

Step 2

For the stuffing, in a separate mixing bowl, mix the cooked onion, garlic and bacon mix with the macaroni, eggs, herbs, cheese, bread crumbs, milk and salt and pepper and mix all well together.

Step 3

Carefully stuff the mixture into each of the mushrooms and place them on a baking dish or oven proof pan with a little butter and balsamic vinegar.

Step 4

Place in oven and bake for 20 to 25 minutes or until golden on top and cooked.

Step 5

Serve with sour cream or salad if desired.


No special items needed.

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