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.
cost per recipe: $13.54
The price is determined by the national average.
large portobello mushroom cap
tablespoons olive oil
teaspoon freshly ground black pepper
small onion, chopped (about 1/4 cup)
pound 99% fat free ground turkey
cloves garlic, minced
can (14.5 ounces) no salt added diced tomatoes, undrained
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
cup frozen whole kernel corn or fresh corn kernels
tablespoon chili powder
teaspoon dried oregano leaves, crushed
teaspoon cayenne pepper
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.