It seems that food mashups are all the rage these days. I mean, with the invention of bacon-flavored ice cream (an actual thing!), all rules go out the window as far as what you foods you can combine. So, as I’m currently on a strict regimen of no dairy, grains, beans, sugar, booze, or other processed crap, I’m on the lookout for new flavor combinations to keep things interesting.
I love stuffed mushrooms and peppers. Yum. Yum. Usually I make them with a light cream cheese concoction that throws a little party in your mouth. However, with dietary restrictions galore this month, I wanted to think outside the dairy case. Because I also like spaghetti sauce with lots of olives, onions, and sometimes turkey, I thought, why not combine those two grand things and – Eureka!- throw a little Sloppy Joe action in there?!
Heck, yes, I say! Behold!
Italian Sloppy ‘Shrooms!
Makes 9 cremini or 2 portabellas.
- A frying pan, a baking pan, and an oven
- 1/2 pound ground turkey
- 1/4 c. chopped onion
- 9 cremini mushrooms (or two portabellas)
- 1 Tbsp avocado oil (or EVOO) – Optional
- 1/4 c. black olives
- 1 Tbsp Italian seasoning
- 1 tsp. basil
- 1 tsp. salt
- 1 to 1-1/2 c. sugar-free spaghetti sauce (I used Classico Roasted Garlic)
Brown the ground turkey. Chop onion and mushroom stems and add to pan; add oil if it gets too dry. Season with Italian seasoning, basil, and salt. Chop and add olives. Take photo. (HAHA)
Add spaghetti sauce and heat through.
Sloppily “stuff” the mushrooms. Extra filling will fall out. That’s part of the fun.
Bake for 25-30 minutes until the mushrooms are cooked.
Serve hot. Make “nom nom” noises while you eat.