Description
Homemade Portobello Mushroom Sloppy Joes
Ingredients
For the Filling:
2 large portobello mushrooms, diced
1 tablespoon olive oil
1 medium onion, finely chopped
1 bell pepper (red or green), finely diced
2 garlic cloves, minced
1/2 cup ketchup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce (use vegan Worcestershire if needed)
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder (optional for heat)
Salt and pepper to taste
For Assembly:
4 burger buns, toasted
Optional toppings: sliced pickles, coleslaw, or shredded cheese
Instructions
Prepare the Mushrooms:
Heat olive oil in a skillet over medium heat.
Add diced portobello mushrooms and cook until softened and browned, about 5-7 minutes. Remove from skillet and set aside.
Cook the Veggies:
In the same skillet, add onions, bell peppers, and garlic. Cook until onions are translucent and peppers are softened, about 3-4 minutes.
Make the Sloppy Joe Sauce:
Lower the heat and stir in the ketchup, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, and chili powder. Mix until well combined.
Return the mushrooms to the skillet and stir to coat them evenly in the sauce. Simmer for 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
Assemble & Serve:
Spoon the mushroom mixture onto the bottom half of each toasted bun.
Add any desired toppings and place the top half of the bun on.
Serve hot with a side of fries, chips, or salad.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
#MeatlessMonday #ComfortFood #SloppyJoes
Step-by-Step Guide
Begin by thoroughly cleaning the portobello mushrooms with a damp paper towel. Carefully remove the stems and gills with a spoon for a firmer texture, then dice into 1/2-inch pieces. Finely chop the onion and bell pepper, and mince the garlic. Having all ingredients prepped before heating the skillet is crucial for a smooth cooking process.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced mushrooms, spreading them in an even layer. Cook without stirring for 2-3 minutes to allow browning, then stir and continue cooking until they have released their moisture and are tender. Transfer to a plate. Add the onion and bell pepper to the same skillet, cooking until soft. Add the garlic and cook for 30 seconds until fragrant.
Reduce the heat to low-medium. Add the ketchup, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, and optional chili powder. Stir for one minute until the tomato paste is fully incorporated and the mixture is bubbling slightly. Return the cooked mushrooms to the skillet, stirring to coat everything in the sauce. Let it simmer gently for 5 minutes to thicken. Season with salt and pepper to taste.
Serving Suggestions
While the classic toasted burger bun is perfect, consider these alternatives: spoon the mixture over baked potatoes or a toasted open-faced English muffin. For a low-carb option, serve in lettuce wraps or over a bed of crisp coleslaw. Classic sides include sweet potato fries, dill pickle spears, or a simple green salad. For a creamy contrast, offer a dollop of vegan sour cream or a slice of melted provolone cheese.
How-to Summary
Dice and brown portobello mushrooms, then set aside. Sauté onion, bell pepper, and garlic until soft. Lower heat and stir in ketchup, tomato paste, Worcestershire, mustard, and spices to create the sauce. Return mushrooms to the pan, simmer for 5 minutes, and season. Serve hot on toasted buns with your favorite toppings.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely. The filling can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.
What can I use instead of Worcestershire sauce? For a vegan version, use a certified vegan Worcestershire or substitute with 1 teaspoon of soy sauce mixed with a dash of lemon juice and a pinch of sugar.
How can I make the filling less saucy? Simmer for an additional 3-5 minutes with the lid off to allow more liquid to evaporate and the sauce to thicken further.
Can I use a different type of mushroom? Yes. Cremini or white button mushrooms work well, though they have a milder flavor. You may need to increase the quantity to 4 cups diced.
Is this recipe freezer-friendly? Yes. Cool the filling completely and freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
Avoid overcrowding the skillet when browning the mushrooms, as this will steam them instead of creating a flavorful sear. Do not skip toasting the buns, as this prevents them from becoming soggy. Be cautious with salt, especially if using a salty Worcestershire or ketchup—always season at the end. Finally, don’t rush the simmering step; it is essential for the flavors to fully develop and the sauce to reach the perfect consistency.
Conclusion
This Homemade Portobello Mushroom Sloppy Joe recipe is a triumphant and satisfying twist on a classic comfort food. It proves that a meatless meal can be deeply flavorful, hearty, and incredibly easy to prepare in about 30 minutes. Perfect for a busy weeknight or a casual gathering, it’s a versatile dish that welcomes customization. Give this recipe a try for your next Meatless Monday—it’s sure to become a new family favorite that pleases vegetarians and meat-eaters alike.