#SundayCookingAdventures: Chipotle Beef-Stuffed Portobello Mushrooms

2014-06-28 18.28.50

Oh my goodness, were these good!

This recipe came from nutritionist Ellie Krieger’s “Weeknight Wonders: Delicious, Healthy Dinners in 30 minutes or Less.” It actually took me about 40 minutes to do this one, start to finish, including chopping, but that’s not bad.

I rarely make anything that’s stuffed. Usually it has way too much cheese and other binders like breadcrumbs that I tend to skip because of the sodium.

But this recipe was light on cheese, and I used used super lean ground sirloin instead of ground beef. There are lots of flavorful, spicy seasonings: chili powder, cumin and chipotle peppers, which give this a real kick. I omitted the salt, because although the canned ingredients are low in sodium, there was enough sodium without the additional salt for our family. I also used lower sodium, lower fat cheese for this. Alpine Lace and Applegate cheese are two good choices. Also, Kraft makes a reduced fat cheese that is shredded that you could sprinkle on top.

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For summer, you might want to try using your grill to do this instead of turning on your oven on a hot day. If you have a gas grill, I’m thinking you could cook the mushrooms on it and melt the cheese on the grill at the end. You could probably even make the meat mixture in a skillet on the grill. If any of you decide to give this a shot on the grill, please share how it turned out. And if you have a charcoal grill like we do, I’d especially like to hear any tricks you have for cooking this outside.

Ellie Krieger is one of my go-tos for healthy recipes. Here is a link to her Website for the original recipe. As I mentioned above, you can also find it in her book. I altered it a bit: you’ll find my version below.

Chipotle Beef Stuffed Portobello Mushrooms
adapted from a recipe by Ellie Krieger

6 large portobello mushroom caps
2 tablespoons canola oil
1/2 teaspoon freshly ground black pepper
1 large onion
3 medium cloves garlic
2/3 small canned chipotle chile in adobo sauce
1 pound ground sirloin (97% lean)
1-1/2 14-ounce cans no-salt-added diced tomatoes
One 8-ounce can no-salt-added tomato sauce
1 tablespoon tomato paste
1 cup corn kernels, from thawed frozen corn
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1 teaspoon chili powder
6 thin slices lower fat, lower sodium sharp cheddar cheese (2 ounces total)

Preheat the oven to 450F.
1) Use a spoon to scrape out the gills from the mushroom caps. Discard gills. Brush off any dirt on mushrooms with a pastry or other stiff brush. Brush the mushroom caps lightly with oil, using 1 tablespoon of the oil total, then sprinkle with pepper. Place the mushrooms on a foil-lined baking sheet, gill side up, and cook until tender and juicy, 7 to 8 minutes. When the mushrooms are done, remove them from the oven, keeping them on the baking sheet.

2) Meanwhile, chop the onion and finely mince the garlic and canned chipotle chile. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the onions and garlic and cook until they begin to soften, 2 minutes. Add the beef and cook, stirring and breaking the meat up with the spoon, until the meat is no longer pink, 4 to 5 minutes. Add the diced tomatoes with their juice, tomato sauce, tomato paste, corn, chipotle, cumin, oregano, chili powder, and pepper to taste. Cook, stirring occasionally, until the mixture thickens, 5 to 6 minutes.

3) Preheat the broiler to high. Fill each mushroom cap with about 1 cup of the beef mixture. Top each with a slice of cheese, then broil 4 to 5 inches from the heat source until the cheese is melted, 1 to 2 minutes.

Makes 6 servings
Serving size: 1 stuffed mushroom cap

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