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.
- 6 large portobello mushroom caps (about 4 ounces each)
- 2 ½ Tablespoons 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 Cups 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
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.