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Portobello Sloppy Joes

A childhood favorite, all grown up

Chef Polly Sang, R&D Chef, Compass Group

sloppy portobellos

Jon Robertson


Serves 6

2 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon molasses
2 tablespoons vegan Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon brown sugar
4 tablespoons olive oil
2 pounds portobello mushrooms, diced
1-1/2 cup onions, diced
1/2 cup red bell peppers, diced
2 tablespoons garlic, minced
2 tablespoons jalapeno chili, minced
1 teaspoon kosher salt
2 cups kidney beans, cooked
1/4 teaspoon black pepper, ground
6 toasted sesame buns


Whisk together the ingredients through brown sugar and set aside.

In a pre-heated skillet, drizzle the olive oil and add the chopped mushrooms. Cook for 3 minutes, stirring a few times. Add the onions and peppers and cook until the onions become translucent, about 3 minutes. Add the garlic, jalapeno chilies, and salt and cook for 2 minutes. Add the kidney beans, black pepper, and sauce. Stir.

When the mixture starts to boil, lower the heat and simmer, covered, for 20 minutes. Uncover and stir a few times, making sure that it does not burn on the bottom.

Serve 1 cup of sloppy Joe on a toasted bun. 

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