Sloppy Cabby Shrooms
Get ready to elevate your sandwich game with "Sloppy Cabby Shrooms," a plant-based twist on the classic sloppy joe that’s bursting with umami-rich flavors. This recipe features hearty portobello mushrooms cooked down with caramelized onions, garlic, and a savory-sweet barbecue sauce blend enhanced by soy sauce, Worcestershire, and smoked paprika. The saucy filling is spooned onto golden, buttery toasted burger buns for an irresistible combination of smoky, tangy, and meaty flavors—without the meat! Quick to make in just 40 minutes and perfect for a crowd, these mushroom sloppy joes are ideal for vegetarian weeknight dinners or casual gatherings. Pair with pickles, coleslaw, or extra barbecue sauce for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 large Yellow onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 0.5 cup Barbecue sauce
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Brown sugar
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 4 Burger buns
- 1 tablespoon Butter
Instructions
Clean the portobello mushroom caps with a damp paper towel and remove their stems. Dice the mushrooms into small, pea-sized pieces.
Peel and finely dice the yellow onion. Mince the garlic cloves.
Heat a large skillet over medium heat and add olive oil. Once the oil is shimmering, add the diced onion and cook for 5–7 minutes until softened and lightly caramelized.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
In a small bowl, whisk together the soy sauce, barbecue sauce, tomato paste, Worcestershire sauce, smoked paprika, brown sugar, black pepper, and salt.
Pour the sauce mixture into the skillet with the mushrooms and onions. Stir well to combine and cook for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly.
While the mushroom mixture is simmering, toast the burger buns. Heat a small pan over medium heat and melt the butter. Brush the cut sides of the buns with melted butter and place them face-down in the pan. Toast until golden brown, about 2 minutes.
Spoon a generous amount of the sloppy mushroom mixture onto the bottom half of each toasted bun. Top with the other half of the bun, press gently, and serve warm.
Optionally, garnish with extra barbecue sauce, sliced pickles, or coleslaw for added flavor and texture.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 79.6 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3455 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
