Turkey Mushroom Sloppy Joe's
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© The Food Network
1. Pulse the mushrooms in a food processor until finely chopped.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, bell pepper and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the mushrooms and an additional 1/2 teaspoon salt and cook for 3 minutes. Add the ground turkey, 1 teaspoon salt and some pepper and cook, stirring and breaking up any clumps with a wooden spoon, until the mushrooms have released their liquid and the meat is browned, about 8 minutes. Add the crushed tomatoes, chili powder, coconut aminos, Worcestershire and apple cider vinegar. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Serve on buns.
8 ounces portobello mushrooms, very roughly chopped
2 tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, chopped
Kosher salt and freshly ground black pepper
1 pound ground turkey (85% lean)
One 13- to 15-ounce carton crushed tomatoes
1 1/2 teaspoons chili powder
1 teaspoon coconut aminos
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
4 buns, for serving
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