Mac Cheese Stuffed Brown Sugar Balsamic Portobellos
The ultimate comfort food, Mac Cheese Stuffed Brown Sugar Balsamic Portobellos combines creamy macaroni and cheese with tender, earthy mushrooms and a sweet balsamic glaze. This easy weeknight dinner is sure to satisfy your cravings and impress your guests!
Equipment
- Grater
- Chef's Knife
- Wooden Spoon
- Skillet
- Whisk
- Frying Pan
- Oven
Ingredients
- 4 large portobello mushroom caps stems removed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon brown sugar
- 2 cups leftover macaroni and cheese
- 2 ounces freshly grated cheese whatever kind you love
- 1 green onion sliced
- 2 tablespoons chopped fresh herbs
- 2 tablespoons unsalted butter
- 1 clove garlic minced or pressed
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat your oven to 400 degrees F. This is the perfect temperature to get those mushrooms nice and tender while achieving that gooey cheese melt. It’s essential to get this step right to ensure an even cook.
- Heat a large oven-safe skillet over medium heat and add in the olive oil. Allow it to warm up. You want it shimmering but not smoking, which indicates it’s ready for the mushrooms.
- Add the portobello mushrooms stem side up to the skillet. Cook them for about 3 to 4 minutes. You should see them starting to soften and develop a nice golden brown color.
- After flipping the mushrooms, cook for another 3 to 4 minutes. At this point, they should be tender. Flip them again to add flavor by coating them in the mixture.
- Now, drizzle in the balsamic vinegar and sprinkle the brown sugar over the mushrooms. Move them around gently to ensure they're evenly coated. Cook for another minute, allowing those flavors to meld.
- Turn off the heat and scoop about half a cup of mac and cheese into each mushroom cap. It’s okay if the mac is chilled from the fridge; it will warm up in the oven.
- Top with a little extra grated cheese. This will melt and create a delicious, gooey topping that everyone will love.
- Place the skillet in the oven and bake for about 10 to 15 minutes. You’ll know they’re done when the cheese is melted and bubbly.
- While the mushrooms are baking, prepare the breadcrumb topping. In a small saucepan, add butter over medium heat and whisk constantly as it bubbles. Watch for brown bits to form on the bottom; that’s when you know it’s ready.
- Remove the butter from heat after about a minute of browning, then let it sit for 2 minutes. Add in the minced garlic and whisk it together with the brown butter.
- Combine the panko in the pan, stirring well to coat. Set this mixture aside until the mushrooms are finished baking.
- Once the mushrooms are out of the oven, sprinkle the breadcrumb mixture over the tops, along with the herbs and green onions. Serve immediately and enjoy!
Notes
If you’re looking to put your own spin on Mac Cheese Stuffed Brown Sugar Balsamic Portobellos, here are some great ideas to consider!