Tuesday, May 19, 2009

An old favorite...

Sloppy Joe's. Used to be the number one requested dinner when the kids were small. Goes to show you, their second favorite was Hamburger Helper Lasagna. Then I learned to cook. Somewhat. They didn't love my cream sauce phase. They aren't exactly flipping over fish. So I'm going back to an old favorite. and while Stuffed Portabello's doesn't exactly seem like the perfect accompaniment to Sloppy Joe's, they went over very well! Helps that dinner was really late and I made the mushrooms to sort of tide them over until dinner was ready. Who knew frozen french fries could take so long in the oven? Well, they were the gourmet kind, not your average Ore-Ida's. Not bad, but I like Tater Tots with my Sloppy Joe's!

The mushrooms came out delicious. Will definitely be making these again. I added some mozzarella to the mix. Another really easy, and quick recipe to add to the "definitely making again" list!

Spinach and Artichoke Stuffed Portabello Mushrooms
(adapted) original recipe from Rachael Ray, Food Network
Printable Recipe

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, finely chopped or grated
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano

Preheat the oven to 425 degrees F.

Using a damp towel, brush mushroom caps to clean. Using a brush, coat the caps with olive oil and grill with lid down or roast in the oven about 8 minutes, turning once, until tender but still firm at center.

Squeeze the water out of the spinach using a kitchen towel. Mix spinach with the artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg. Add some shredded mozzarella to the mix if you like.

Remove mushroom caps from the oven.

Spoon some filling into mushroom. Sprinkle the caps with Parmigiano and cook at least about 15 minutes more in the preheated oven to until the top is browned and the filling is cooked through.

Sloppy Joe's
my own concoction
Printable Recipe

2 pounds ground beef
2 tablespoons molasses
1 1/2 tablespoons Worcestershire Sauce
1 cup Heinz chili sauce
1/2 cup beer
1 can tomato sauce (8 ounce)
hamburger buns

Brown the meat and drain the excess fat. Stir in the tomato sauce, chili sauce, beer and Worcestershire sauce, molasses, salt and pepper. Simmer on the stove for a bit. Then serve on a hamburger bun. Measurements are not exact; the ingredients are all to taste. You can add whatever you like, we like it pretty much plain, but onions and bell peppers are a good addition. It freezes well.


  1. Hmm, I never thought of putting molasses in my Sloppy Joes..I'll give it a try!
    Your mushrooms look great..

  2. Carol, John loves portabellos and would love your recipe. Sounds wonderful. Neither of us are Sloppy Joe fans, but molasses is an interesting addition.

  3. Those caps look so good! Haven't stuffed any in awhile.

    I'm with Kathleen & Cynthia ... molasses is a new one to me. Creative!

    Looked at your blog list. Didn't Big Black Dog used to post on the CF? Her stove backsplash looks familiar.

  4. My husband doesn't like mushrooms, but I could eat this whole recipe myself. He'd like the sloppy Joes, so I guess we'd both be set.

  5. What a great couple of recipes today. We just had a conversation on with my daughter and son-in-law over the difference between sloppy joes and bar-b-que's. Have you ever heard them called bbq's - I think it came from our school lunch menu calling them that...poor sil didn't know what we were talking about.

    What ever they are called your recipe sounds fantastic. I spy a lot of the same ingredients that are in the great brisket recipe you shared. Who would have thought of putting molasses in these but I bet it gives it a sweet tang.

  6. Sloppy Joes are definitely among the top 5 requested at my house. I admit to using a packet although I'm not sure why since its easy enough without it! Yours looks great. I am a huge stuffed mushroom fame. I'll be giving this one a try for sure. YUM!

  7. Marsha, I never noticed, but similar sweet tangy sauce. Nope never called them bbq's but the picky kid called them "messy burgers" when she was teeny from some movie she saw.

    Chase, I know your stuffed mushrooms, so good! Glad you're here!

    Christy, that's how my table is, something for everyone.

    Cindy, yes, Michele, she used to post at the CF. She has a nice blog. I found it through Kathleen.

    Cynthia, I'm with John, I love portobello's! Also good stuffed with tomatoes and zucchini and parm cheese.

    Kathleen, did you notice, Chip doesn't love the sloppy joe's, just the meatballs!

  8. Now that is a different take on Sloppy Joes..something I definitely want to try!!

  9. omygoodness! My husband is going to loooove you! He will be so happy to get sloppy joes again since my lunch today got him craving them. He had food envy big time. And that portobello mushroom recipe? I'm going to make that one too. I need to take some time and go back through your archives. I have missed some really good stuff, girl!


Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top