Mushroom-veggie Sloppy Sandwiches

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 portabella mushrooms, stems removed
• 1 lime
• 4 tablespoons vegetable oil
• 5 garlic cloves, chopped
• 3 tablespoons chili powder
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 1 large jalapeno pepper, chopped
• 1 small zucchini, cut in half and then sliced into half-moons
• 1 tablespoon ground cumin
• 1 tablespoon hot pepper sauce
• 1 teaspoon salt
• 1 cup pale beer or 1 cup vegetable 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, chopped
• 4 english muffins
• 2 cups spicy monterey jack cheese, shredded

Recipe

• 1 preheat oven to 450°f.
• 2 place mushrooms on a rimmed cookie sheet; season with salt and pepper, the juice of one lime, about 2 tbsp of the vegetable oil, half the chopped garlic and 1 tbsp of the chili powder; tossing them about to coat the mushrooms thoroughly with the seasonings.
• 3 arrange the mushrooms gill side up; put them in the oven and roast for 12 minutes or until cooked through. remove from oven, and cover with foil to keep them warm.
• 4 preheat a large soup pot over medium heat and add remaining 2 tbsp veg oil; add onions, peppers, zucchini and garlic.
• 5 season the veggies with the cumin, the remaining chili powder, the hot pepper sauce and 1 tsp salt; saute for 5-6 minutes.
• 6 deglaze the pan with the beer or veg broth.
• 7 add the tomatoes and kidney beans to the veggies and stir to combine.
• 8 thicken the chili by stirring in the refried beans. simmer over low het for about 10 minutes.
• 9 toss in the cilantro.
• 10 while the sloppy chili is simmering, tot the english muffins.
• 11 place one roasted mushroom on the bottom half of each muffin. place a large helping of veggies on top of the mushroom; sprinkle with shredded cheese, and top with english muffin tops.