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–+ servings

Grilled Portobello Sloppy Joe's

Marla Hingley
Top on a grilled portobello mushroom, or in your favorite gluten free bun.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 8 portobello mushroom caps
  • 4 Tbsp olive oil divided
  • 1 red onion finely chopped
  • 1/4 cup green pepper finely diced
  • 1/4 cup celery finely chopped
  • 3 cloves garlic minced
  • 1/2-1 tsp chili powder
  • 1 lb ground beef*
  • 1 can 14 oz diced tomatoes, with juice
  • 3 Tbsp GF tomato paste
  • 1 Tbsp GF Worcestershire sauce
  • 2 tsp GF liquid beef bouillon optional
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Remove stem and gills from mushrooms, using a spoon to gently scrape the out. Drizzle with olive oil and season with salt and pepper, set aside.
  • Sauté the onion, garlic, green pepper, celery, and chili powder in 2 Tbsp of oil until onion is softened. Remove and set aside.
  • Fry the ground beef until fully cooked, drain any fat. Add in remaining ingredients, and simmer until mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
  • While meat mixture is cooking, prepare the mushroom caps. Grill them on each side using; the stovetop (as pictured), in the oven under the broiler, or you can use a panini press. Grill mushrooms until they are slightly softened, then set aside.
  • To serve, on top of each mushroom (gill-side up) add 3/4 cup of Sloppy Jop mixture.

Notes

-To make this vegetarian, replace meat with 1-2 cups of cooked red quinoa.
-If can't find GF liquid bouillon, use powdered version mixed with a bit of water.
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