Mac and Cheese Stuffed Portobellos
Inspired by my vegetarian friend, Marilyn.
1/2 pound small pasta (like ditalini)
4 tablespoons butter
1 large onion, diced
3 tablespoons flour
1 cup milk
2 cups grated Cheddar cheese, divided (Gouda is great, too)
1 1/2 teaspoons smoked paprika
6 portobello mushrooms, stems removed and cleaned
2 large tomatoes, diced
Put pasta on to boil. Meanwhile, in a large saucepan, melt butter and cook onions over medium heat until softened and lightly caramalized. Sprinkle on flour and cook, stirring, one minute. Slowly pour in milk and stir until thickened. Add 1 1/2 cups cheese, remove from heat and stir until cheese melts. Season with paprika.
Drain cooked pasta and fold into cheese sauce.
Cook portobellos in a little olive oil with a sprinkling of salt either in a large skillet or on the grill. Remove from pan and put on a baking sheet. Generously stuff each mushroom with mac and cheese. Sprinkle reserved Cheddar on top.
Preheat oven to broil. Place stuffed mushrooms in oven just for a few minutes until tops are golden. Serve each with a sprinkling of tomatoes. Serves 4 - 6.