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
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30 min
30 min
4 servings

Nutrition Info




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.

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