JENNY EDEN COACHING

Portobella Sloppy Joes


portobella-sloppy-joes

Are you a mushroom fan like me?  As a vegetarian for many years, I appreciate that there is something very “meaty” and umami-ish (is that a word?) about portobella mushrooms in particular that is very satisfying to me. Consider a roasted portabella cap in place of a bun on your vegetarian Sloppy Joes for a lighter version with lots of flavor.  Try serving them with baked potato wedges.

Recipe by Arlene Jacobs         

   

Serves 4.

 

Ingredients:

4 medium Portabella caps

Salt & pepper, to taste

3 tbsps. olive oil

4 rosemary sprigs

2 cups onions, 1/4–inch dice

1 cup diced red peppers, ¼-inch dice

3 cups drained kidney beans

3/4 cup cooked quinoa

3 tbsps. ketchup

2 tsps. Dijon mustard

1 tsp. Worcestershire sauce

½ tsp. garlic powder

 

Method:

 

Preheat oven to 400 o. F.

  1. Sprinkle the Portabella caps with salt and pepper, to taste, and rub all over with 1 tbsp. of the olive oil. Place each on a small sheet pan or ovenproof skillet. Slip a rosemary sprig under each cap.
  2. Cover loosely with foil, and bake for 20 minutes. Turn off heat and let mushrooms rest in the warm oven.
  3. In a large skillet, sauté the onions and red peppers in the remaining 2 tbsps. of olive oil, until soft, about 5 minutes. Add the kidney beans, mix and mash slightly with the onions and peppers. Add the quinoa, ketchup, mustard, Worcestershire sauce and garlic powder. Season with salt and pepper, to taste. Continue to cook, stirring occasionally for about 10 minutes. Add some water if mixture becomes too dry.
  4. Mound the Sloppy Joe mixture on a plate and top with the mushroom caps.
Related Post:  Butternut Squash on Grilled Sourdough

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