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

For an SP day you could use my SP friendly chilli con carne or for vegetarians or a green day top with my lentil chilli

Turkey Chilli Stuffed Portobello Mushroom

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serve 2

Author: Slimming Eats

Ingredients

• 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

Method

1. Preheat oven to 200c or 400f
2. 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
3. Remove from oven and top with leftover chilli and mozzarella
4. 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.
5. Top with fresh coriander and spring onion and a dollop of the yoghurt mix or sour cream (for a few syns)
6. Serve with a mixed side salad. For a main meal you could add some syn free fries or similar.

Notes

This recipe is dairy free, Slimming World (SP) and Weight Watchers friendly

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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Nutrition Information

Serving size: 1 Calories: 213 Fat: 10.3g Saturated fat: 5.7g Carbohydrates: 16.4g Sugar: 2.7g Sodium: 446.5mg Fibre: 5.4g Protein: 18.2g Cholesterol: 38.6g

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