Beef and Mushroom Sloppy Joes

This recipe comes from Cooking Light and it was a perfect weeknight meal. It was really fast and easy to make, and also healthy! We ate them in lettuce wraps with pickles and onions. YUM! 
Taste: Delicious!! 
Texture: Just like a typical sloppy joe, but not as sloppy! The pickles and onions added a nice crunch.
Would I make this again?: Yes, definitely! Probably sometime soon.

Beef and Mushroom Sloppy Joes

Found: Cooking Light
YIELD: 4 servings (serving size: 1 sandwich)

1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages presliced cremini mushrooms
1 cup prechopped onion
3 garlic cloves, minced
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted (we substituted lettuce wraps)

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon  about 1 cup beef mixture onto bun or lettuce.