1 each smalll green and red bell, cored, seeded, and thinly sliced
1 yellow onion, thinly sliced
1 lb. portobello mushrooms, wiped clean, black gills scraped out and discarded, and thinly sliced
Salt and pepper
1 cup tomato sauce
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 tsp. chopped fresh oregano
1/2 tsp Tabasco sauce
4 whole wheat hamburger buns, toasted (or Arnold Sandwich Thins)
1/2 jalapeno pepper sliced (optional)
Instructions
Heat 2 Tbsp oil in 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, 8-10 minutes; season with salt and pepper.
Reduce heat to medium. Add tomato sauce and paste, Worcestershire sauce, oregano, Tabasco and 3/4 cup water; stir well. Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.
Spoon mixture inside hamburger buns, and add jalapeno slices on top (if using).
Serving
Suggestions
Serves 4
Originally Submitted
12/29/2009
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