Mac & Cheese Stuffed Balsamic Portobellos
Recipe: #21793
November 18, 2015
Categories: Dinner, Lunch, Side Dishes, Pasta, Vegetables, Mushrooms, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, Make it from scratch, Macaroni more
"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 recipe yields 6 servings
Ingredients
Nutritional
- 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.
Tips & Variations
No special items needed.
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