I made this recipe tonight and Matt and I loved it, the boys didn’t care, but lately they haven’t liked dinner at all, not even old favorites.
Portobello Mushroom and Bell Pepper Sloppy Joes
3 Tbsp. extra-virgin olive oil
2 cloves of garlic, chopped
1 each small green and red bell pepper, cored, seeded, and thinly sliced
1 yellow onion thinly sliced
1 pound portobello mushrooms, wiped clean, black gills scraped out and discarded, and thinly sliced
Salt and pepper
1 cup tomato sauce
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 tsp. chopped fresh oregano (I didn’t have)
1/2 tsp. Tabasco sauce (didn’t have, so I used Louisiana hot sauce)
4 whole wheat hamburger buns
1. Heat 2 Tbsp. oil in a large skilled 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.
2. 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.
3. Spoon mixture inside hamburger buns.