Asian-Inspired Pork and Mushroom Sloppy Joes


With a perfect balance of sweet, slightly spicy, and umami flavors, and a delectably crunchy, tangy slaw, these inexpensive pork and mushroom Sloppy Joes are a fabulous fusion the whole family will love. Feel free to swap in ground chicken thighs if you're pork-free, or use whichever mix of mushrooms you prefer.

closeup of sloppy joe on sesame bun on a board
Prep Time:
30 mins
Cook Time:
35 mins
Marinate Time:
30 mins
Total Time:
1 hr 30 mins
6 servings
6 Sloppy Joes

We’re Having a Recipe Contest — and Need Your Help!

Mushroom Council Longform Banner

Allrecipes has partnered with The Mushroom Council on an exciting new contest starring all types of mushrooms plus our very own Allrecipes Allstars! Five of our Allstar home cooks created original recipes featuring “The Blend” — the umami-rich combination of finely chopped mushrooms and ground meat — which amps up the flavor, veggies, and savings.

We were blown away by all the contest entries, including this Asian-Inspired Sloppy Joe. Give them a try and then head to the main contest page to check out all five #MixItUpWithMushrooms recipes. Once you have a favorite, it’s time to cast your vote.

The Allstar whose recipe gets the most votes will win $5,000 — but YOU could also win big! Just for voting, you’ll be entered in our drawing for the chance to win $1,000!    

Ready to have your voice heard? VOTE NOW.

Asian-Inspired Pork and Mushroom Sloppy Joes

Ashley Schuering

Asian-Inspired Pork and Mushroom Sloppy Joes: A Fun and Flavorful Fusion

These versatile sandwiches are always a good idea, according to recipe creator and Allrecipes Allstar Ashley Schuering

“[The recipe] is cozy enough for cold winter nights, but has zesty, refreshing flavors that make it perfectly delicious during warmer months too,” she says. 

Notes From the Chef

The dish is inspired by Ashley’s Californian upbringing: “This pork and mushroom sloppy joe recipe combines my love for traditional sloppy joes (Nana always used to say "the messier, the better!") with flavors I remember from eating at my favorite Chinese restaurants in Sacramento.” 

Check out a few of her favorite preparation and serving suggestions: 

  • “This is the perfect casual meal for a weeknight family dinner, especially since it's great for meal-prep,” says Ashley. “Since the sloppy mix is pretty sweet, it's a great option for serving to kiddos!”
  • She suggests serving the sandwiches with a light, preferably Asian beer (like Tsingtao, Sapporo or Asahi), ginger-spiked sake-tini, or a green tea martini.
  • For a non-alcoholic pairing, try it with Gingerade Kombucha or a virgin mint mojito. Lightly sweetened iced green tea is also lovely, Ashley says. 

Editorial contributions by Corey Williams



  • 14 ounces coleslaw mix

  • 6 green onions, thinly sliced

  • 1/4 cup cilantro leaves, chopped

  • 1/4 cup seasoned rice vinegar

  • 1 1/2 tablespoons sesame oil

  • 1 tablespoon Sriracha, or more to taste

  • 1 1/2 teaspoons soy sauce

  • 1 teaspoon black sesame seeds

Sloppy Joes:

  • 1 cup water

  • 1/4 cup hoisin sauce

  • 1 tablespoon Sriracha, or more to taste

  • 1 tablespoon fish sauce (optional)

  • 2 teaspoons sesame oil

  • 1 pound ground pork

  • 1 1/4 teaspoons kosher salt, divided, or to taste

  • 1 teaspoon olive oil

  • 1 pound crimini mushrooms - cleaned, stems detached, and broken in half

  • 1 yellow onion, cut into chunks

  • 1 red bell pepper, cut into chunks

  • 1 jalapeno pepper, seeds and membranes removed, or to taste

  • 5 cloves garlic, or more to taste

  • 2 tablespoons ginger paste

To Assemble:

  • 3 tablespoons mayonnaise

  • 1 tablespoon sesame oil

  • 6 sesame hamburger buns, halved

  • 1/4 cup cilantro leaves

  • Sriracha (optional)


  1. Add coleslaw mix, green onions, and cilantro to a bowl. Whisk rice vinegar, 1 1/2 tablespoons sesame oil, 1 tablespoon Sriracha, 1 1/2  teaspoons soy sauce, and 1 teaspoon sesame seeds together in a cup. Pour dressing over slaw and toss to coat. Set aside to marinate, tossing occasionally, at least 30 minutes.

  2. Whisk water, hoisin sauce, 1 tablespoon Sriracha, fish sauce, and 2 teaspoons sesame oil together in a large bowl; set aside.

  3. Heat a 12-inch skillet over medium heat. Cook and stir pork in the hot skillet with a generous pinch Kosher salt, breaking up pork with a spatula, until browned and crumbly and fat has rendered, 8 to 10  minutes. Remove pork to the bowl with water-hoisin sauce mixture.

  4. Pulse mushroom pieces in a food processor until the size of green peas, 8 to 10 times. Heat 1 teaspoon olive oil in the same skillet over medium heat. Cook and stir mushrooms with a generous pinch of salt until liquid has evaporated and mushrooms are beginning to turn golden brown, 8 to 10 minutes. Transfer mushrooms to the bowl with pork.

  5. Meanwhile, pulse onion chunks, bell pepper chunks, and jalapeño together in the food processor until vegetable mixture resembles pico de gallo, about 15 times.

  6. Heat 1 teaspoon olive oil in the pan. Add onion mixture and a pinch of salt and cook until onions are translucent and most of the liquid has evaporated, 5 to 7 minutes.

  7. Process garlic cloves in the food processor until small enough that all the bits are sticking to the sides, about 10 seconds. Stir garlic and ginger paste into the skillet with onion mixture and cook until fragrant, about 30 seconds. Return meat and mushroom mixture to the skillet. Stir to combine; simmer until meat is coated in a thick sauce and most liquid has evaporated, 10 to 12 minutes.

  8. Mix mayonnaise and sesame oil in a small bowl. Spread a thin coat of mayonnaise mixture inside of both top and bottom buns. Add to a nonstick pan and toast over medium heat until golden, about 2 minutes.

  9. Top prepared buns with sloppy joe mix, coleslaw, cilantro leaves, and a drizzle of Sriracha. Top with the other bun half.

Cook's Notes:

Most veggie prep is done in the food processor, so no need to rinse between uses, or mince veggies using a chef's knife.

For a gluten-free version, serve meat and slaw over steamed rice, cauliflower rice, or baked potatoes, or use for lettuce wraps. Check labels; use gluten-free hoisin sauce, fish sauce, and soy sauce, or tamari, or use coconut aminos or Bragg's Liquid Aminos in place of soy sauce.

I use Morton Kosher salt, and measure out salt beforehand, then pinch from the pre-measured bowl. Each generous pinch is a scant 1/4 teaspoon. Increase by nearly double if using Diamond brand.

You can use grated fresh ginger root instead of ginger paste.

Nutrition Facts (per serving)

582 Calories
33g Fat
44g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 582
% Daily Value *
Total Fat 33g 42%
Saturated Fat 8g 42%
Cholesterol 74mg 25%
Sodium 1032mg 45%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 17%
Total Sugars 12g
Protein 28g
Vitamin C 68mg 338%
Calcium 176mg 14%
Iron 4mg 22%
Potassium 711mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love