Portabello Mushroom Sloppy Joes Recipes
PORTABELLO MUSHROOM SLOPPY JOES
Who doesn't like a Sloppy Joe - turkey, beef or vegetarian, it doesn't matter. But sometimes I like to make something a bit different and I don't think I have one version over another I like better. But these to me are a really nice change. Now for me, a good kaiser roll or onion roll and topped with some monterey jack cheese really makes this unique. Traditionally Mom would always serve either coleslaw, potato salad or home made steak fries or during summer up in Michigan, corn on the cob from the garden.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 50m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 18
Steps:
- Vegetables -- I do this in two steps. First I add the mushrooms to the food processor and pulse until fine chopped (about the size of peas) a crumbly texture. Remove and set to the side.
- Second, add 1/2 of the onion and the carrot to the food processor and pulse again until fine chopped. The onion and carrot really begin to break down and it is a very fine puree. It adds a nice subtle flavor to the other vegetables in the sauce.
- Saute -- In a medium size sauce pan, add the olive oil and bring to medium high heat. Add the carrot and onion mix, the other 1/2 of the onion diced (the texture between the fine puree and the chunkier onion bits is a nice blend in this sandwich), celery, red pepper, garlic and cook until everything is well combined, just 1-2 minutes. Then add in the mushrooms and cook about 5 minutes. You may need to add just a little more olive oil which is fine. The mushrooms really tend to soak up the oil. But don't add too much.
- Sauce -- Next, add all the remaining ingredients to the pan and cook 5-10 minutes to heat everything through. Now if you like your sauce a bit thinner (as my friend does), you can add a little chicken stock or broth, but to me I like it thick and rich.
- Serve -- I always toast my rolls and then top the bottom half with lots of the sloppy joe mix and then top with the cheese. Put them back under the broiler for just 30 seconds to melt the cheese, add the top of the roll back on and enjoy!
Nutrition Facts : Calories 361.2, Fat 11.8, SaturatedFat 5.9, Cholesterol 25.1, Sodium 753.7, Carbohydrate 50.9, Fiber 6, Sugar 12, Protein 15.8
TURKEY MUSHROOM SLOPPY JOES
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the mushrooms in a food processor until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, bell pepper and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the mushrooms and an additional 1/2 teaspoon salt and cook for 3 minutes. Add the ground turkey, 1 teaspoon salt and some pepper and cook, stirring and breaking up any clumps with a wooden spoon, until the mushrooms have released their liquid and the meat is browned, about 8 minutes. Add the crushed tomatoes, chili powder, coconut aminos, Worcestershire and apple cider vinegar. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Serve on buns.
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