Recipe courtesy of Rocco DiSpirito

Italian Sloppy Joes

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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

4 portobello mushrooms

1 tablespoon extra-virgin olive oil

1 cup diced onion

1 clove garlic, finely chopped

1 pound lean ground turkey

2 tablespoons tomato paste

3 cups chopped tomatoes

1/4 cup chopped basil

1 1/2 teaspoons oregano leaves, chopped

Directions

  1. 1. Preheat the oven to 400 degrees F.
  2. 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. 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. 4. Add the garlic and cook another 3 minutes. Increase the heat to high, add the turkey, and cook until browned.
  5. 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. 6. Finish with the chopped basil and oregano. Serve atop the roasted mushroom caps.