Macaroni and Cheese Stuffed Mushrooms Recipe for Party Appetizers

Macaroni and Cheese Stuffed Mushrooms

Makes about 10 large stuffed Portobella mushrooms (or more if using small mushrooms)

(Printable recipe available)

What you need:

• 10 Portobella mushroom caps (stems removed)
• 4 tablespoons butter
• 8 oz cream cheese
• 8 oz Velveeta (2% milk variety suggested)
• 1 box mini shell pasta
• 4 oz grated Parmesan cheese
• 1/2 cup panko bread crumbs
• Cooking spray (butter garlic spray recommended)
• Salt, to taste

What to do:

1. Preheat the oven to 350°F (175°C).
2. Boil the pasta in lightly salted water until tender, about 10–12 minutes. Drain well.
3. Return the hot pasta to the pot and add the cream cheese, Velveeta, and butter. Stir until the cheeses melt and create a creamy mac and cheese mixture. Adjust salt to taste.
4. Lightly spray a cookie sheet with cooking spray. Spray each mushroom cap on the inside and place them on the sheet.
5. Scoop the macaroni and cheese into each mushroom cap, filling them generously.
6. In a small bowl, combine the panko and grated Parmesan. Sprinkle this mixture over the filled mushrooms for a crispy topping.
7. Bake at 350°F for about 12 minutes, until the mushrooms are tender and the topping is lightly browned.
8. Remove from the oven and set each mushroom on a cooling rack for a few seconds to drain any excess moisture. Place a paper towel under the rack to catch juices if needed.