Portobello Mushroom and Bell Pepper Sloppy Joes
Recipe created by Laura Pensiero
This sloppy joe is no nutritional slouch, filled as it is with sautéed peppers (for carotenoids, plus vitamins A and C) and portobello mushrooms (selenium).
This recipe is from The Real-Food Diet Mix-and-Match Meal Plan.
This recipe is from The Real-Food Diet Mix-and-Match Meal Plan.
Servings: Serves 4
Ingredients
Directions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add garlic, bell peppers, and onion; cook, stirring, until softened, about 10 minutes. Add rest of oil and mushrooms; toss well. Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed, 8 to 10 minutes; season with salt and pepper.
Reduce heat to medium. Add tomato sauce and paste, Worcestershire, oregano, Tabasco, and 3/4 cup water; stir well. Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.
Spoon mixture inside hamburger buns, and add jalapeño slices on top (if using).
Recipe variations:
Reduce heat to medium. Add tomato sauce and paste, Worcestershire, oregano, Tabasco, and 3/4 cup water; stir well. Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.
Spoon mixture inside hamburger buns, and add jalapeño slices on top (if using).
Recipe variations:
- Top sloppy joes with shredded Cheddar.
- Add thinly sliced eggplant to the skillet with the mushrooms.
- Omit peppers and increase mushrooms by 6 ounces.
- Substitute other varieties of mushrooms for the portobellos.