Turkey Chili-Stuffed Portobello Mushrooms

Turkey Chili-Stuffed Portobello Mushrooms
Staff Writer
Turkey Chili-Stuffed Portobello Mushrooms
Campbell's Kitchen

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.

6
Servings
270
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
16g
23%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
84mg
28%
Carbohydrate, by difference
9g
7%
Protein
23g
50%
Vitamin A, RAE
85µg
12%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
115mg
12%
Choline, total
65mg
15%
Fiber, total dietary
2g
8%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
299mg
43%
Selenium, Se
23µg
42%
Sodium, Na
320mg
21%
Water
73g
3%
Zinc, Zn
3mg
38%

Turkey Chili Shopping Tip

Ground turkey is flavorful and has 65-75 percent less fat than ground beef.

Turkey Chili Cooking Tip

Because ground turkey has a low fat content, it can dry out easily; counter this by supplementing juicy ingredients with your ground turkey dish.