MY BABY BELLA MUSHROOMS STUFFED WITH 98% GROUND CHICKEN BALLS and ROASTED VEGGIES

Why not stuff your Baby Bella mushrooms with chicken meatballs? Why not? Did the Cuisine Police said so? Hell no! This is such a healthy way to eat meatballs and veggies and so few ingredients. Try it, you will love it, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  45 Minutes
Approximate Cost:    $9.10 or $4.55 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
½ lb. 98% fat free ground chicken ($2.50)
1 red bell pepper, sliced (.75)
6 Baby Bella mushrooms ($1.00)
2 tbsp. Angie’s basting olive oil (.50)
2 tbsp. Angie’s dry seasoning (.25)
2 c. Broccoli ($2.00)
6 rainbow carrots, peeled (.90)
1 ½ c. chicken stock ($1.10)
1 tbsp. cornstarch (.10)
 
Directions

1. Add to a bowl the ground chicken, 1 tbsp. of dry seasoning, and ½ tbsp. basting oil. tbsp.
2. Bind all these ingredients together and make the balls by scooping a small amount of the chicken on the palm of your hand, as you would do meatballs. Refrigerate.
3. In a small baking pan, add the carrots, broccoli, 1 tbsp. of basting oil and stir really well.
4. Roast the veggies at 400 degrees until tender, about 35 minutes. Remove from oven.
5. Clean the mushrooms well, remove the stem and fill with one meatball. Reduce heat to 350 degrees and bake in the veggies roasting pan until the thermometer reads 165 F.
6. Remove the mushrooms-meatballs from oven then add the chicken stock and bell pepper to the baking pan, stirring well. Prepare your cornstarch with 1 tbsp. of water or stock and add to the baking pan once it begins to boil. Continue stirring until the desire thickness is obtained. (yes, you can do this on your stove burner)
7. Add the mushroom and meatballs to the gravy and serve with the roasted veggies.