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Everyone in the family will enjoy second helpings of Mushroom Sloppy Joes, an inspired recipe that uses chopped white mushrooms in place of the traditional ground beef. A portion weighs in at less than half the calories and one-third the fat of the classic sides of the rolls is a smart carb and calorie-lowering trick for this or any sandwich. Or, serve on one of the new low carb breads or rolls now available.

YIELD: 4 Portions


    2 hamburger rolls, split
    2 teaspoons vegetable oil
    1 pound fresh white mushrooms, coarsely chopped (about 6 cups)
    1 cup shredded carrots
    2 tablespoons minced onion
    1 tablespoon chili powder
    1 can (8 ounces) tomato sauce
    1 tablespoon white vinegar
    1/2 teaspoon salt


Remove some of the soft bread from cut sides of the rolls, leaving shells about 1/2 inch thick; set aside.

In a large skillet, over medium-high heat, heat oil.

Add mushrooms, carrots, onion and chili powder; cook and stir until mushroom liquid evaporates, about 5 minutes.

Stir in tomato sauce, vinegar, salt and 1/4 cup water.

Bring to a boil; cook, stirring occasionally until slightly thickened, 3 to 5 minutes.

Toast rolls; spoon mixture into hollows of halves.


Per portion: 145 calories, 5 g protein, 4 g fat, 22 g carbohydrate, 3 g fiber
Per portion: 358 calories, 18 g protein, 15 g fat, 36 g carbohydrate, 2 g fiber

Recipe courtesy of the Mushroom Information Center -

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