Portabello Mushroom Sloppy Joes Recipes

PIZZA-STYLE PORTABELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
• Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
• Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
• Bake in the preheated oven until golden brown and crispy, about 25 minutes.

PORTABELLO MUSHROOM SLOPPY JOES

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!

ITALIAN SLOPPY JOES

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Remove the stems from the portobellos. Place the mushrooms gill side up on a baking sheet, transfer to the oven, and roast until they are browned and just tender, about 10 minutes.
• 3. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 10 minutes.
• 4. Add the garlic and cook another 3 minutes. Increase the heat to high, add the turkey, and cook until browned.
• 5. Add the tomato paste and tomatoes and cook until a thick sauce is formed and you can see the bottom of the pan when you stir the turkey mixture.
• 6. Finish with the chopped basil and oregano. Serve atop the roasted mushroom caps.

TURKEY MUSHROOM SLOPPY JOES

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.