Mushroom Sloppy Joes
Serve these gooey, cheesy sandwiches with tender-crisp steamed broccoli spears on the side.
Servings: 4
Ingredients:
Mushroom Sloppy Joes
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 368 |
| pro | 14 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 57 g |
| fibre | 10 g |
| chol | 14 mg |
| sodium | 967 mg |
| % RDI: | - |
| calcium | 26% |
| iron | 36% |
| vit A | 25% |
| vit C | 83% |
| folate | 21% |
Suggested Recipes
-
6 cups (1.5 L) quartered mushrooms (1 lb/500 g)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 sweet green pepper, diced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) stewed tomatoes
1/4 cup (50 mL) tomato paste
1 tsp (5 mL) granulated sugar
4 whole wheat kaiser rolls
4 slices swiss cheese
Preparation:
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.
Source
Canadian Living Magazine: August 2004
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