In my weekly endeavour of trying to whip up fast and healthy meals, I came up with this little recipe. We had it with a nice side salad and were more than satisfied. This tasted even better the next day! Some of the tastiest leftovers I've ever had!
I started off by making some turkey "picadillo" on Sunday when I had some extra time.
(sometimes shredded beef or chicken) typically found in Cuba,
Mexico, and other Latin American countries, and in the
Philippines. In Mexico it is sometimes used as a filling,
such as for tacos, and can be mixed with vegetables.
The name comes from the Spanish word, "picar" which
means "to chop". (Wikipedia)
There are many "picadillo" recipes online, I didn't use one, I just eyeballed all of my ingredients.
I sauteed the onions, added the garlic, and then the ground turkey. Cooked till meat was no longer pink, and I added the chopped tomatoes, the tomato paste, and the salt and pepper to taste. I cooked a little longer and then place the picadillo in a container in the fridge to use later on in the week.
Healthy Stuffed Portabella Mushrooms
1. Clean six large portabella mushrooms with a damp paper towel and removed the stem. Place them, what would be "stem side" up on a glass dish sprayed with non-stick cooking spray.
2.Add a generous amount of previously made turkey picadillo onto each portabella and then add about 2 TBS of a quick chunky tomato marinara sauce. Basically a 14oz can of chopped tomatoes heated with 1/2 a can of tomato soup, with a few dashes of Italian seasoning, super simple! Then added some cheese onto each portabella, I had a little bit of shredded mozarella which I distributed evenly and then added a slice of Swiss cheese to each portabella as well. I know Swiss cheese isn't the norm, but it's what I had on hand and I think it made it all the better. A nice little twist!
3. Place the dish uncovered into a preheated 350 degree oven for about 20 minutes till hot and bubbly. Then turned on the broiler and broiled the portabellas for a few minutes to brown them nicely. Let them cool for a few minutes before digging in!
Let me tell you, it took about 30 minutes start to finish and during the week when we're so busy, this little dish was a fabulous time saver. As I said before, the leftovers were even better! While the portabella's were in the oven, I got the salad ready and set the table. Now, if only we had a maid and butler to pick up the table, do the dishes, and clean up the kitchen, I'd be set :)