Rocco DiSpirito's Italian Sloppy Joes

The popular sloppy joe, a loose meat sandwich, has been a staple in homes and restaurants across the country for years. This version goes Italian, thanks to the addition of garlic, basil, and oregano. The switch from regular buns to portobello mushrooms also gives the sandwich a great source of dietary fiber without the extra carbs.

Recipe from Rocco's Healthy & Delicious by Rocco DiSpirito. Copyright Harper Collins, 2017.

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4 Portobello mushrooms
1 tbsp Extra-virgin olive oil
1 cup Diced onion
1 clove Garlic (finely chopped)
1 lb Lean ground turkey
2 tbsp Tomato paste
3 cups Chopped tomatoes
1/4 cup Chopped basil
1 1/3 tsp Oregano leaves (chopped)

Preheat the oven to 400°F.

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.

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

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

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.

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