Italian Sloppy ‘Shrooms

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.

You’ll need:

  • 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)

Sloppy Shrooms Step 1

Add spaghetti sauce and heat through.

Italian Sloppy 'Shrooms Step 2

Sloppily “stuff” the mushrooms. Extra filling will fall out. That’s part of the fun.

Italian Sloppy 'Shrooms Step 3Bake for 25-30 minutes until the mushrooms are cooked.

Serve hot. Make “nom nom” noises while you eat.

Italian Sloppy 'Shrooms Step 4

Enjoy!

 

 

 

 

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2 Responses to Italian Sloppy ‘Shrooms

  1. Gwen says:

    Looks really delicious. I think I will try it but substitute the ground turkey with cooked green lentils. Yummmm.

    • Leanna Widgren says:

      Love that idea! Now that I’m back to meat-free (or pescetarian, anyway), I think I’ll try the same. Let me know how you like it!