Portobello Mushroom and Bell Pepper Sloppy Joes

I made this recipe tonight and Matt and I loved it, the boys didn’t care, but lately they haven’t liked dinner at all, not even old favorites.

Portobello Mushroom and Bell Pepper Sloppy Joes

3 Tbsp. extra-virgin olive oil

2 cloves of garlic, chopped

1 each small green and red bell pepper, cored, seeded, and thinly sliced

1 yellow onion thinly sliced

1 pound portobello mushrooms, wiped clean, black gills scraped out and discarded, and thinly sliced

Salt and pepper

1 cup tomato sauce

2 Tbsp. tomato paste

1 Tbsp. Worcestershire sauce

2 tsp. chopped fresh oregano (I didn’t have)

1/2 tsp. Tabasco sauce (didn’t have, so I used Louisiana hot sauce)

4 whole wheat hamburger buns

1.  Heat 2 Tbsp. oil in a large skilled over medium-high heat.  Add garlic, bell peppers, and onion; cook, stirring, until softened, about 10 minutes.  Add rest of oil and mushrooms; toss well.  Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed, 8 to 10 minutes; season with salt and pepper.

2. Reduce heat to medium.  Add tomato sauce and paste, Worcestershire, oregano, Tabasco, and 3/4 cup water; stir well.  Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.

3.  Spoon mixture inside hamburger buns.