Mushroom-Veggie Sloppy Sandwiches

  1. Preheat the oven to 450F.
  2. Place the portobello mushrooms on a rimmed cookie sheet.
  3. Season the mushrooms with salt, pepper, the juice of 1 lime, about 2 tablespoons of the vegetable oil, half the chopped garlic, and 1 tablespoon of the chili powder, tossing them around in the seasonings to coat thoroughly.
  4. Arrange the mushrooms gill side up.
  5. Put them in the oven and roast for 12 minutes, or until cooked through.
  6. Remove from the oven and cover with foil to keep warm.
  7. Preheat a large soup pot over medium-high heat and add the remaining 2 tablespoons of vegetable oil.
  8. Add the onions, bell peppers, jalapenos, zucchini or yellow squash, and the remaining garlic.
  9. Season the veggies with the cumin, the remaining 2 tablespoons of chili powder, the hot pepper sauce, and 1 teaspoon of salt and saute for 5 to 6 minutes, to soften and lightly brown the vegetables.
  10. Deglaze the pan with the beer or stock.
  11. Add the tomatoes and red kidney beans to the vegetable chili and stir to combine.
  12. Thicken the chili by stirring in the refried beans.
  13. Simmer over low heat for about 10 minutes longer.
  14. Finish with the cilantro.
  15. While the sloppy chili is simmering, toast the English muffins.
  16. Prepare the avocado: Cut all around the circumference of the ripe avocado, lengthwise and down to the pit.
  17. Twist and separate the halved fruit.
  18. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves and slice the flesh lengthwise.
  19. Squeeze the juice of the second lime over the avocado to season it and prevent it from discoloring.
  20. Place 1 roasted mushroom on the bottom half of each muffin.
  21. Place a large helping of chili on top of the mushroom, sprinkle with the shredded cheese, and arrange some of the slices of avocado on top of that.
  22. Finish with the English muffin tops.
  23. Live on the edge and eat it with your hands.
  24. Have napkins handy.

portobello mushrooms, salt, limes, vegetable oil, garlic, chili powder, yellow onion, red bell pepper, jalapeno pepper, zucchini, ground cumin, hot pepper, pale beer, tomatoes, dark red kidney beans, vegetarian, fresh cilantro, sandwichsize, avocado, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/mushroom-veggie-sloppy-sandwiches-374532 (may not work)

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