Ingredients
- Red onion 1
- SpinneysFOOD Portobello Mushrooms 800g
- Garlic 2 cloves
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- Tomato purée 4 tbsp
- Drynks Unlimited Smashed Pale 330ml
- Walnuts 100g
- Worcestershire sauce 2 tbsp
- Chipotle in adobo 2 tbsp
- Smoked paprika 2 tsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Malted Burger Buns 4
- Pickles 5 large
Nutrition (Per serving)
- Calories 537
- Fat 27.2g
- Saturates 3.5g
- Protein 21.6g
- Carbs 60.2g
- Sugars 8.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mushroom sloppy Joes
American 20 Mins Prep · 35 Mins Cook
- Finely dice the red onion and mushrooms. Crush the garlic.
- Heat the oil in a large non-stick pan over a medium-high heat. Add the onion to the pan and sauté until golden and tender, approx. 10 minutes. Add the mushrooms and cook until all the liquid has evaporated, approx. 10 minutes. Lower the heat and add the crushed garlic and cook for a further 5 minutes. Add the tomato paste to the mushrooms along with the smashed pale, or vegetable stock, while stirring.
- Roughly chop the walnuts and add to the pan along with the Worcestershire sauce, chipotle, paprika and salt. Cook for another 5 minutes then remove from the heat.
- Halve the buns and toast on either side. Slice the pickles.
- Top the bottom halves of the buns with the mushroom mixture. Add the sliced pickles. Replace the top halves of the buns and serve.