This time last year: Homemade Roasted Butternut Squash Soup (2013)
I think one of my favorite foods, in extremely close competition with sweet potatoes, are mushrooms. Mushrooms are not only incredibly flavorful (I mean, have you seen those Garlic Parmesan Mushrooms?!?!), but they also are so very good for you- low in fat, high in iron, and a good source of protein. What’s not to love?
After you sauté these bad boys in a little balsamic vinegar and brown sugar, you could eat them straight. Stuffing them with mac and cheese, makes them literally irresistible!
So, if a healthier take on comfort food sounds like your dream, then look no further!
If you’re looking for a good vegetarian entree, then look no further!
If mac and cheese is your jam, or you happen to have a left over tub in your fridge, then look no further!
This dish is a winner, love at first bite.
- 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 (your favorite kind!)
- 1 green onion, sliced
- 2 Tablespoons chopped fresh herbs
- 2 Tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko bread crumbs
- Preheat the oven to 400˚F.
- Prepare the mushrooms: Heat olive oil in a large skillet over medium heat. Once warm, add the mushrooms, stem side up, and cook for 3-4 minutes. Flip, and cook for an additional 3-4 minutes. Flip once more and add the vinegar and brown sugar, evenly coating the mushrooms. Cook for one more minute and then remove from the heat.
- Assemble: Scoop heaping spoonfuls of mac and cheese (at least 1/2 cup) into each mushroom. (The mac and cheese can be straight from the fridge!). Place in the oven, until the cheese is melted, about 10-15 minutes.
- Prepare the breadcrumbs: Meanwhile, in a small saucepan, melt the butter over medium heat and whisk until it bubbles. The minute the brown bits begin to form on the bottom of the pan, remove from the heat and whisk for an additional 30 seconds. Let the butter stand for 2 minutes, then whisk in the garlic and bread crumbs.
- Top: As soon as the mushrooms are done cooking, cover them with the breadcrumbs, herbs, and green onions, and serve immediately!
Notes and Tips!:
- Yield: Serves 4
- Source: How Sweet It Is
- Like this recipe? Check out these other winner from A Rented Kitchen (recipe links below):