Mushroom and beef sloppy joe

By Abbey Sharp
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Don't be afraid to get a little messy with this one.



  • 2 teaspoons extra virgin olive oil
  • 1/2 cup onion minced
  • 1 carrot finely minced
  • 300 grams extra lean ground beef
  • 1 cup cremini mushrooms pulsed in a food processor to reach a ground meat consistency
  • 2 cloves garlic finely minced
  • 1 red bell pepper minced
  • 1 jalapeno seeds and veins removed, finely minced
  • 2 tablespoons tomato paste
  • 1/2 tablespoons HP Sauce
  • 1 cup tomato sauce
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

To serve:

  • 4 cups cabbage, finely shredded
  • 2 shredded carrots
  • 2 thinly sliced green onions
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 whole grain buns


  1. Heat the olive oil in a medium skillet over medium high heat. Add in the onion, and carrots, and cook until the onion and carrots has softened, about five minutes. Add in the beef and cook until lightly browned, before adding the mushrooms, bell pepper, jalapeno, and garlic. Saute until softened, about four minutes.
  2. Stir in the tomato paste and stir until fragrant, then add in the Worchestershire, tomato sauce, red wine vinegar and maple syrup. Reduce the heat to low and simmer for about five to seven minutes. Season with salt and pepper to taste.
  3. Meanwhile, mix together the cabbage, carrots, onions, apple vinegar, mustard, honey, and oil. Season with salt and pepper.
  4. Add the Sloppy Joe mix onto the bottom of the bun and top with a bit of cabbage.


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