Mushroom-Veggie Sloppy Sandwiches

Name: Mushroom-Veggie Sloppy Sandwiches
Yield: 4 servings
Ingredients: 4 portobello mushrooms, stems removed; Coarse salt and freshly ground black pepper; 2 limes; 4 tablespoons vegetable oil; 5 garlic cloves, chopped; 3 tablespoons chili powder; 1 medium yellow onion, chopped; 1 large red bell pepper, cored, seeded, and chopped; 1 large jalapeño pepper, seeded and chopped; 1 small zucchini or yellow squash, cut in half lengthwise, then sliced into half-moons; 1 tablespoon ground cumin (a palmful); 1 tablespoon hot pepper sauce (eyeball it); 1 cup pale beer or vegetable stock or broth; 1 15-ounce can crushed tomatoes; 1 14-ounce can dark red kidney beans, rinsed and drained; 1 cup spicy vegetarian refried beans; 1/4 cup fresh cilantro leaves (a generous handful), chopped; 4 sandwich-size English muffins; 1 ripe avocado; 2 cups (8 to 10 ounces) shredded spicy Monterey Jack or smoked Cheddar cheese

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

4 portobello mushrooms, stems removed

Coarse salt and freshly ground black pepper

2 limes

4 tablespoons vegetable oil

5 garlic cloves, chopped

3 tablespoons chili powder

1 medium yellow onion, chopped

1 large red bell pepper, cored, seeded, and chopped

1 large jalapeño pepper, seeded and chopped

1 small zucchini or yellow squash, cut in half lengthwise, then sliced into half-moons

1 tablespoon ground cumin (a palmful)

1 tablespoon hot pepper sauce (eyeball it)

1 cup pale beer or vegetable stock or broth

1 15-ounce can crushed tomatoes

1 14-ounce can dark red kidney beans, rinsed and drained

1 cup spicy vegetarian refried beans

1/4 cup fresh cilantro leaves (a generous handful), chopped

4 sandwich-size English muffins

1 ripe avocado

2 cups (8 to 10 ounces) shredded spicy Monterey Jack or smoked Cheddar cheese

Preparation

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

Rachael Ray 365: No Repeats

Recipe information

Ingredients

Preparation

Step 1

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Step 6

Recipe notes