Macaroni and Cheese Stuffed Mushrooms

Macaroni and Cheese Stuffed Mushrooms

Makes about 10 Large Stuffed Portobella 

(half for a smaller amount or small mushrooms)

What you need:

10 Portobella Mushroom Caps (steams removed)

4 tablespoons butter

8 oz Cream cheese

8 oz 2% Milk Velveeta Cheese

1 box mini shell pasta

4 oz Parmesan cheese, grated

1/2 cup panko bread crumbs 

Cooking spray (I used a butter garlic spray)


What to do:

Preheat oven to 350F.

Boil the pasta in lightly salted water for about 12 minutes. Drain.

Return pasta to pot and mix in cream cheese, Velveeta cheese and butter. Stir until melted and mixed well.

Spray a cookie sheet with cooking spray. Spray each mushroom cap lightly with the spray. 

Scoop the macaroni and cheese into the mushroom caps. 

In a small bowl mix the panko and Parmesan cheese. Sprinkle onto the macaroni  and cheese. 

Bake at 350F for about 12 minutes. Mushrooms should be dark and tender and the panko should be a bit browned. 

Remove from oven and place each mushroom onto a cooling rack to drain for just a few seconds.

(place a paper towel under the cooking rack to catch the mushroom juice)