Impress your guests with this surprisingly simple plant-based dish, served as an appetizer or main dish, it’s sure to excite taste buds!
2 pouches Loma Linda Sloppy Joe
6 portabella mushrooms
3 tablespoons olive oil
Salt and pepper
1 cup frozen chopped spinach
½ cup canned diced tomatoes
½ teaspoon garlic powder
¼ cup fresh parsley, chopped
4 oz. plant-based mozzarella
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Wash and remove stems and gills from the mushrooms. Brush each side of the mushroom with olive oil and sprinkle with salt and pepper. Bake mushrooms for 8 minutes.
Meanwhile, heat a non-stick skillet over medium heat. Pour the contents of 2 Sloppy Joe pouches into the skillet. Add the spinach, tomatoes, and garlic powder. Heat until warmed through.
Top the pre-baked mushrooms with the sloppy joe mixture. Sprinkle with fresh parsley and cheese. Bake for an additional 5 minutes until cheese is melted. Serve while still warm. Enjoy!
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Check out the full video recipe.