Created by QueenBea on November 2, 2017
Step 1: Combine the lentils, onion, green pepper, mushrooms, carrots, garlic powder, yellow mustard, maple syrup, crushed tomatoes, sea salt and black pepper in the slow cooker. Use a spatula to mix well. Cover and cook on high for 4 hours or on low for 6 hours.
Step 2: About 20 minutes before you are ready to eat, preheat your oven to 400 and line a baking sheet with parchment paper. Place your Portobello mushroom caps on a baking sheet and bake for 10 minutes.
Step 3: Place a Portobello mushroom cap on a plate and top with a few large spoonfuls of the sloppy joe mix. Top with baby spinach and set another mushroom cap on top.
Step 4: Enjoy!