Turkey Mushroom Sloppy Joes

I found this recipe here. It's more of a low carb recipe which we have been trying to eat less carbs and more healthy. This recipe was delicious. Watch the salt tho, the first time I made it, it seemed a little on teh salty side. Add less than called for and then adjust according to taste. I served on a low carb buns that I made but we served opened faced so we had more meat. Was really good! I have made more than once. I also served the sauce on cooked spaghetti squash for something different along with steamed veggies. YUM!

Turkey Mushroom Sloppy Joes

Ingredients:

8 ounces portobello mushrooms, very roughly chopped

2 tablespoons olive oil

1 medium onion, chopped 

1 small red bell pepper, chopped 

Kosher salt and freshly ground black pepper 

1 pound ground turkey (85% lean) ( or ground chicken)

One 13- to 15 -ounce carton crushed tomatoes

1 1/2 teaspoons chili powder 

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon apple cider vinegar 

4 buns, for serving 

Directions:

Wash mushrooms and rougthly chop. Add to a food processor and pulse the mushrooms until finely chopped.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, bell pepper and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the mushrooms and an additional 1/2 teaspoon salt and cook for 3 minutes. Add the ground turkey, 1 teaspoon salt ( add a little less and adjust to taste) and some pepper and cook, stirring and breaking up any clumps with a wooden spoon, until the mushrooms have released their liquid and the meat is browned, about 8 minutes. Add the crushed tomatoes, chili powder, soy sauce, Worcestershire and apple cider vinegar. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Serve on buns.