We’ve all heard of Sloppy Joe’s — beefy, tomato-y goodness slopped on soft roll that pleases parents and kids alike. May I present to you Sloppy “Po’s” — clean, nastiness-free Sloppy Joe’s on roasted portobellos instead of buns! Beats the hell out of any Manwich I’ve ever had.
1 tbl. coconut oil
1 red bell pepper; seeded & diced
1 yellow onion; diced
4 cloves garlic; diced
2 tbl. tomato paste
1 lb. grass-fed ground beef
1 tsp. chili powder
1 tsp. cumin
1 ½ tsp. salt
½ tsp. black pepper
¼ tsp. cayenne pepper
1 can tomato sauce (14-oz)
¼ cup beef stock
1 tbl. apple cider vinegar
1 tbl. coconut aminos
4 portobello mushroom caps, gently washed and gills removed
Preheat oven to 400*.
Gently scrape the gills out of the inside of the Portobello mushroom cap with a spoon (I’m terrible at this; I always make my husband do it with his delicate hands). Drizzle caps gently with olive oil and rub to coat; place on a cooling rack over a baking sheet and set aside.
Heat oil in a large skillet over medium-high; add onions, pepper, garlic and salt. Saute until the veggies begin to soften, about 5 minutes.
Add the tomato paste and stir for about 1 minute. Next, add the ground beef, breaking it up with the back of the spatula and browning evenly for another 5 minutes.
Add the cumin, chili, pepper, and cayenne and sauté for another minute or so, then add the tomato sauce, beef stock, vinegar and coconut aminos. Stir to combine, then lower the heat to a simmer, cover, and allow to simmer for about 25-30 minutes.
Put the oiled portobellos in the oven for ten minutes – gill side up. After 10 minutes, flip them over and roast for another 10 minutes. Remove from the oven after 20 minutes, when the mushrooms have softened and shrunken slightly in size.
Ladle all that beefy glory over the top of a roasted mushroom and chow down! This will be a family favorite for sure.
PAIRS WELL WITH: