Smoked Portebello Sloppy Joes

Ingredients:

• 1 tbsp.+ 1 tsp. extra-virgin olive oil
• 1 large red onion, finely chopped + 1/2 small red onion, sliced, for garnish
• 3 garlic cloves, minced
• 1 tsp. gluten-free chili powder
• 1/4 tsp. salt
• 1 lb. lean ground sirloin
• 1 can ( 14 1/2 oz.) no-salt-added diced tomatoes
• 3 tbsp. no-salt-added tomato paste
• 1 tbsp. gluten-free Worcestershire sauce
• 4 smoked or regular Portobello mushroom caps (4 inches across)
• olive oil cooking spray

Makes 4 Servings

1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, chili powder, and salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the beef to the skillet and cook, breaking it up with a spoon, until almost all browned but still a little pink, about 3 minutes.
3. Stir in the diced tomatoes, tomato paste, and Worcestershire sauce. Simmer until the sauce is thickened and flavorful, 15-20 minutes. It should be we not soupy. 
4. Meanwhile, scrape the black gills out of the mushroom caps and cut the stems flush with the mushrooms. Spray the mushrooms inside and out lightly with olive oil. Cook the mushrooms in a sandwich press, hinged electric grill, or on a preheated stovetop grill pan until tender (but not shriveled), 6-8 minutes, depending on the thickness of the mushrooms.
5. To serve, place a portobello cap gilled-side up on a plane and top with a generous 1/4 cup of the sloppy Joe mixture. Garnish with onion slices, if desired. 

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach Diet have done it again by taking a classic comfort food and kicking it up a notch with bold flavors. These Sloppy Joes are delicious whether they are gluten-free or not. The diced tomatoes and the tomato paste are the key to making these Sloppy Joes flavorful. This gluten-free dish can be made in 30 minutes or less and can be enjoyed any night of the week.