Turkey Chili-Stuffed Portobello Mushrooms
Turkey Chili-Stuffed Portobello Mushrooms
Think of this as a healthier, less-mess sloppy Joe. Chili topped with melted cheese will please the dinner crowd, and serving it in a mushroom cap rather than on a bun cuts down on calories. Dietician and Food Network star Ellie Krieger teamed up with Campbell’s to create this heart-healthy recipe.
Servings
6
servings
Ingredients
- 6 large portobello mushroom caps (about 4 ounces each)
- 2 ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 small onion
- 2 medium cloves garlic
- 1 pound lean ground turkey
- 1 14.5 ounce can no salt added diced tomatoes
- 1 10 ¾-ounce can campbells healthy requests condensed tomato soup
- 2/3 cup corn kernels, from 1 ear fresh corn or frozen
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/3 cup shredded sharp cheddar cheese
Directions
- Preheat the oven to 450 degrees F.
- Use 1½ tablespoons oil to brush the mushroom caps lightly all over. Place the mushrooms on a foil-lined baking sheet, gill side up. Season with the salt and pepper and cook until tender and juicy, 7 to 8 minutes. Allow to cool slightly. When they are cool enough to touch, drain off any accumulated liquid from each mushroom and return to the baking sheet.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over a medium-high heat. Add the onions and cook until they begin to soften, 2 minutes. Add the turkey and cook, stirring and breaking the meat up with a spoon, until the meat is no longer pink, 4 to 5 minutes. Add the garlic and cook 1 minute more. Add the diced tomatoes with juice, the soup, corn, chili powder, oregano, and cayenne pepper and cook, stirring occasionally, until the mixture thickens, 5 to 6 minutes. Allow to cool slightly.
- Preheat the broiler. Fill each mushroom cap with about ¾ cup of the filling. (An ice cream scoop is a helpful tool for this.) Top with the cheese, then broil on high 4 to 5 inches from the heat source until the cheese is melted, 1 to 2 minutes.