Turkey Mushroom Sloppy Joes

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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8 ounces portobello mushrooms, very roughly chopped

2 tablespoons olive oil 

1 medium onion, chopped 

1 small red bell pepper, chopped 

Kosher salt and freshly ground black pepper 

1 pound ground turkey (85% lean) 

One 13- to 15-ounce carton crushed tomatoes 

1 1/2 teaspoons chili powder 

1 teaspoon coconut aminos 

1 teaspoon Worcestershire sauce

1 teaspoon apple cider vinegar 

4 buns, for serving 


  1. Pulse the mushrooms in a food processor until finely chopped.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, bell pepper and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the mushrooms and an additional 1/2 teaspoon salt and cook for 3 minutes. Add the ground turkey, 1 teaspoon salt and some pepper and cook, stirring and breaking up any clumps with a wooden spoon, until the mushrooms have released their liquid and the meat is browned, about 8 minutes. Add the crushed tomatoes, chili powder, coconut aminos, Worcestershire and apple cider vinegar. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Serve on buns.