Tested till perfect Mushroom Sloppy Joes

Mushroom Sloppy Joes

Serve these gooey, cheesy sandwiches with tender-crisp steamed broccoli spears on the side.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lb(6 cups/1.5 L) quartered mushroommushrooms
  • 1 tbsp 1tbspvegetable oil
  • 1 1chopped oniononions
  • 3 3minced cloves of garlic
  • 1 1diced sweet green peppersweet green peppers
  • 1 tbsp 1tbspchili powder
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tspeach of salt and pepper
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)stewed tomatoes
  • 1/4 cup 1/4cuptomato paste
  • 1 tsp 1tspgranulated sugar
  • 4 4whole wheat kaiser rollwhole wheat kaiser rolls
  • 4 4slices Swiss cheese
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In food processor, pulse mushrooms until largest pieces are size of peas.

In large shallow Dutch oven, heat oil over medium-high heat; fry mushrooms, onion and garlic, stirring often, until liquid is evaporated, about 8 minutes.

Add green pepper, chili powder, oregano, salt and pepper; fry until pepper is tender-crisp, about 3 minutes. Add tomatoes, tomato paste and sugar, mashing to break up; bring to boil. Reduce heat and simmer, uncovered, until mixture can mound firmly on spoon, about 15 minutes.

Meanwhile, cut rolls in half and toast. Spoon mushroom mixture onto bottom halves; top with cheese and remaining bun halves.

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Nutritional Information Per serving: about

cal 368 pro 14g total fat 12g sat. fat 4g
carb 57g fibre 10g chol 14mg sodium 967mg

% RDI:

calcium 26 iron 36 vit A 25 vit C 83
folate 21
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