Roasted Portobello mushroom caps are stuffed with savory turkey chili and topped with Cheddar cheese.Created by nutritionist and registered dietician Ellie Krieger, these healthy stuffed mushrooms are packed with flavor and nutrition.
What You'll Need
6 large portobello mushroom caps
2 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small onion, chopped (about 1/4 cup)
1 pound 99% fat free ground turkey
2 cloves garlic, minced
1 can (14.5 ounces) no salt added diced tomatoes, undrained
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
2/3 cup frozen whole kernel corn or fresh corn kernels
1 tablespoon chili powder
1 teaspoon dried oregano leaves, crushed
1/8 teaspoon cayenne pepper
1/3 cup shredded reduced fat sharp Cheddar cheese
Set the oven to 450°F. Line a baking sheet with aluminum foil. Brush the mushroom caps with 1 1/2 tablespoons oil. Place the mushrooms onto the baking sheet, gill-side up. Season with the salt and black pepper.
Roast the mushrooms for 7 minutes or until tender. Remove the mushrooms to a wire rack and let cool for 5 minutes. Pour off any liquid from the baking sheet. Return the mushrooms to the baking sheet.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the turkey and cook until the turkey is cooked through, stirring often to separate meat. Add the garlic and cook and stir for 1 minute. Stir in the tomatoes, soup, corn, chili powder, oregano and cayenne pepper. Cook for 5 minutes or until the mixture thickens slightly, stirring occasionally. Remove the skillet from the heat.
Heat the broiler. Spoon about 3/4 cup turkey mixture into each mushroom cap. Sprinkle with the cheese.
Broil, 4 inches from the heat, for 2 minutes or until the cheese is melted.