I love Portobello mushroom caps, great sliced up and sautéed in a variety of dishes, or stuffed and topped with cheese.
I had some leftover turkey chilli in my fridge and was thinking what to serve it with, spotting the Portobello mushroom caps, I figured they would be great stuffed with the chilli and topped with cheese.
and so you have:
Turkey Chilli Stuffed Portobello Mushroom
- 2 large portobello caps, gills and stalk remove
- some leftovers of my Turkey Chilli, Chilli Con Carne or Lentil Chilli
- 90g (3oz) of mozzarella cheese (2xHEa's)
- freshly chopped coriander
- sliced spring onion
- natural plain yoghurt mixed with little juice of a lemon (or if you prefer you can syn some sour cream)
- Salt and black pepper
- Spray oil
- Preheat oven to 200c or 400f
- Place portobello mushrooms on a baking sheet, spray with spray oil, season with salt and black pepper and place in the oven for approx 8 mins
- Remove from oven and top with leftover chilli and mozzarella
- Place back in the oven and bake until cheese is melted. I then like to just put under the grill till cheese is golden on top.
- Top with fresh coriander and spring onion and a dollop of the yoghurt mix or sour cream (for a few syns)
- Serve with a mixed side salad. For a main meal you could add some syn free fries or similar.
Extra Easy – 1 HEa per serving
Green – 1 HEa per serving (top with my lentil chilli)
SP friendly – 1 HEa per serving (top with my chilli con carne)
WW Smart Points - 6
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Nutritional information is an estimate and is to be used for informational purposes only
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