Recipe For Portobello Mushroom Sloppy Joes

Ingredients

3 Tbsp. extra-virgin olive oil
2 cloves garlic, peeled and chopped
1 small green bell pepper, cored, seeded, and thinly sliced
1 small red bell pepper, cored, seeded, and thinly sliced
1 thinly sliced yellow onion
1 pound portobello mushrooms, wiped clean, black gills scraped out and discarded, and thinly sliced
Salt and freshly ground pepper
1 cup tomato sauce
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 tsp. chopped fresh oregano
1/2 tsp. Tabasco sauce
1/2 cup white wine
1 Tbsp. maple syrup
4 toasted whole wheat hamburger buns
1/2 jalapeno pepper, sliced (optional)
1 cup shredded cheese (optional)

Directions

1. 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.



2. Reduce heat to medium. Add tomato sauce and paste, Worcestershire, oregano, Tabasco, 3/4 cup water, 1/4 white wine, and maple syrup; stir well. Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.



3. Spoon mixture inside hamburger buns, and add jalapeño slices and shredded cheese on top (if using).

Makes 4 sandwiches.

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