This popular sloppy Joe was created by a cook named Joe in 1930 at a Sioux City, Iowa, cafe, and was first described as a loose meat sandwich. Since then, it's been a popular sandwich in homes and restaurants everywhere. My version goes Italian, thanks to the addition of garlic, basil, and oregano.
Recipe courtesy of Rocco DiSpirito
Save Recipe Print
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

1. Preheat the oven to 400 degrees F.

2. Remove the stems from the portobellos. Place the mushrooms gill side up on a baking sheet, transfer to the oven, and roast until they are browned and just tender, about 10 minutes.

3. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 10 minutes.

4. Add the garlic and cook another 3 minutes. Increase the heat to high, add the turkey, and cook until browned.

5. Add the tomato paste and tomatoes and cook until a thick sauce is formed and you can see the bottom of the pan when you stir the turkey mixture.

6. Finish with the chopped basil and oregano. Serve atop the roasted mushroom caps.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Italian Sloppy Joes

Recipe courtesy of Ree Drummond

Sloppy Joes

Recipe courtesy of Ree Drummond

Super Sloppy Joes

Recipe courtesy of Rachael Ray

Super Sloppy Joes

Recipe courtesy of Rachael Ray

Quick Italian Salad

Recipe courtesy of Ree Drummond

Italian Subs

Recipe courtesy of Food Network Kitchen

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Italian Tuna Salad

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories