Preparation
NOTE: DO NOT THAW THE BEEF CRUMBLES, USE FROM THE FROZEN STATE.
- Prepare the workstation by cleaning and sanitizing all areas.
- Gather all ingredients for preparation. Wipe all can tops with clean, damp cloth before opening.
- Preheat braising pan and oven to 350 degrees.
- 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.
- Place mushroom caps on lined sheet pans. Cover and place in cooler maintaining an internal temperature of 40 degrees or below.
- Heat the oil in the braising pan and add the bell peppers and pickled jalapenos, cook until peppers soften.
- Add all the rest of the ingredients, except for the mushroom caps, and bring to a simmer for 20 to 30 minutes.
- 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.
- 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.