Recipe courtesy of Rocco DiSpirito
Recipe courtesy of Rocco DiSpirito
Watch how to make this recipe.
Italian Sloppy Joes
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 267
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 84 milligrams
- Sodium
- 116 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Protein
- 25 grams
- Sugar
- 8 grams
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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 267
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 84 milligrams
- Sodium
- 116 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Protein
- 25 grams
- Sugar
- 8 grams
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.
