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Greenville County's Spicy Joe Stuffed Portabella

Preparation

NOTE: DO NOT THAW THE BEEF CRUMBLES, USE FROM THE FROZEN STATE.

  1. Prepare the workstation by cleaning and sanitizing all areas.
  2. Gather all ingredients for preparation. Wipe all can tops with clean, damp cloth before opening.
  3. Preheat braising pan and oven to 350 degrees.
  4. Remove brown gills from the undersides of mushroom caps using a spoon and discard gills. Remove stems; discard. Brush both sides of mushroom caps with oil.
  5. Place mushroom caps on lined sheet pans. Cover and place in cooler maintaining an internal temperature of 40 degrees or below.
  6. Heat the oil in the braising pan and add the bell peppers and pickled jalapenos, cook until peppers soften.
  7. Add all the rest of the ingredients, except for the mushroom caps, and bring to a simmer for 20 to 30 minutes.
  8. Place a 3 oz. spoodle of Spicy Joe mixture in each mushroom cap, sprinkle with cheese, place on a lined sheet pan and place in oven for 5 minutes to melt the cheese. Product must reach an internal temperature of 160 degrees for 15 seconds.
  9. Place Spicy Joe Stuffed Portobello Mushrooms into 2" hotel pans. Cover and place in hot holding cabinet maintaining an internal temperature of 140-150 degrees.

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Ingredients

Makes 100  portions

  • 100 Portabella Mushrooms, raw, whole
  • ½ c. Vegetable oil
  • 8 oz. Sweet green peppers, raw
  • 1 c. Jalapeno peppers, sliced
  • 1 (#10) can Tomato sauce
  • 1 (#10)  can Tomatoes, diced in juice
  • 1 lb. + 10 oz. Ground chili peppers, canned  
  • 1 c. Hot Sauce
  • 1 Tbsp. Light soy sauce
  • 2 Tbs. Worcestershire sauce
  • 1 c. Light brown sugar
  • 2 Tbsp. Cumin
  • 1 Tbsp. Salt
  • 2 Tbsp. Black pepper
  • 2 Tbsp. Onion powder
  • 1 Tbsp. Garlic powder
  • 6 lbs. + 4 oz. Reduced fat, reduced sodium mild cheddar cheese, shredded
  • 12 lbs. + 8 oz. USDA beef crumbles with SPP, frozen