This recipe for Turkey Mushroom Sloppy Joes is so flavorful, no one will even think these are on the healthier side. Made with lots of mushrooms, which are naturally rich in umami, this is an economical recipe that stretches a pound of ground turkey to feed a family.
I used to make Sloppy Joes for my three older boys when they were young, but hadn’t made them in years. Somehow the topic of using mushrooms in Sloppy Joes came up in conversion with my sister a few months ago, and I’ve been thinking of trying a recipe I found on Cooking Light that uses mushrooms to stretch the filling out and make it lighter.
If you’ve never had a Sloppy Joe, it’s typically made with ground beef in a sweet and tangy tomato sauce, and served on a hamburger bun. I went a step further, and added carrots and red bell peppers to the Sloppy Joe filling in addition to lots of mushrooms. In fact, one pound of ground turkey with all these healthier additions made enough filling to make eight Sloppy Joe sandwiches!
I served my youngest son his very first Sloppy Joe the other night. He was curious what this sloppy dinner was going to be all about. Not only did he love it, but it was fun to be allowed to eat something so messy with his hands. As the filling oozed out the sides of the bun and tomato sauce got all over his face, I had to chuckle. It reminded me of when he was a baby and always had food smeared all over his face and hands.
This recipe uses just one pound of ground turkey and two boxes of mushrooms. I know that may sound like a lot of mushrooms (they shrink as they cook), but trust me on this – the mushrooms are chopped in the food processor until they resemble ground meat, so the texture melds right in with the Sloppy Joe mixture. Since the sauce is on the tangy side, I snuck in a few carrots and a red bell pepper (remember my Super Healthy Tomato Sauce recipe?). I also topped this sandwich off with some Greek Yogurt Coleslaw, so this dinner was packed with vegetables.
The Worcestershire sauce, fish sauce, tomato paste and mushrooms add lots of umami flavor. If you don’t have fish sauce, you can substitute soy sauce. These Sloppy Joes are so packed with flavor, no one will miss the beef.
- 1 tablespoon olive oil
- 2 10-ounce packages mushrooms, trimmed, finely chopped (I used white and crimini mushrooms)
- 2 carrots, finely chopped
- 1 red bell pepper, finely chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground turkey
- 1 6-ounce can tomato paste (unsalted)
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 1½ teaspoons fish sauce (or soy sauce)
- ¾ teaspoon ground black pepper
- ½ teaspoon hot sauce
- ¼ cup non-fat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1½ teaspoon low-fat mayonnaise
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon celery seeds
- 4 cups coleslaw mix
- ¼ cup Vidalia onion or red onion, finely chopped
- salt and pepper, to taste
- 6 whole grain gluten-free hamburger buns
- Heat oil in a non-stick skillet over medium heat. Add mushrooms, carrots, red bell pepper, onion and garlic. Saute until vegetables are soft and liquid evaporates, about 4-5 minutes. Add ground turkey and break up using the back of a large spoon. Saute until meat is cooked through. Add tomato paste, oregano, red wine vinegar, Worcestershire sauce, molasses, fish sauce, black pepper and hot sauce. Stir well.
- In a large bowl, mix together yogurt, mustard, mayonnaise, honey, vinegar, lemon juice and celery seeds. Add coleslaw mix and toss well.
- Spoon Sloppy Joe mixture on bottom half of hamburger buns. Top with Greek Yogurt Coleslaw. Place top half of bun on top.