Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, joe pineda's famous stuffed mushrooms. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious recipe from moms. After years of searching, we now give you Joe's Crab Shack Seafood Stuffed Mushroom's SECRET RECIPE! Track Name: A Ballad Artist: Spyro Gyro.
To get started with this particular recipe, we must prepare a few ingredients. You can have joe pineda's famous stuffed mushrooms using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Joe Pineda's Famous Stuffed Mushrooms:
- Take 1/3 cup Progresso Breadcrumbs ( herb flavor )
- Prepare 1/4 can canned minced clams ( drain liquid )
- Take 1 tbsp shredded Parmesan cheese
- Prepare 1 tbsp shredded Romano cheese
- Prepare 1 tbsp minced garlic
- Take 3 tbsp chicken broth
- Take 12 medium white button mushrooms with stems removed
- Prepare 4 tbsp butter, melted
- Take 2 tbsp minced red bell pepper
- Take 3 slice mozzarella cheese
- Take 1/2 tsp minced fresh parsley
Sundried tomatoes and mushrooms both have umami which White button mushrooms or even cremini are a great variety of mushrooms for stuffed mushrooms. Crab Stuffed Mushrooms–NOT something I'd like, but thought maybe you & Joe would.@Johna Woodlock. I got this Recipe from my friend Fawn, and they are the BEST stuffed Mushrooms I have ever eaten! The crab and cream cheese compliment each other very well.
Steps to make Joe Pineda's Famous Stuffed Mushrooms:
- Preheat oven to 450°F.
- Combine bread crumbs, clams, Parmesan cheese, Romano cheese, and garlic in a medium bowl. Use your hands to mix everything together. Add the chicken broth 1 tablespoon at a time and stir after each addition with a spoon. Keep the stuffing fluffy by not over stirring.
- Fill each of the mushroom caps with 1 to 2 teaspoons of the stuffing ( depending on the size of the mushroom ). Keep the filling pretty loose but make the top surface flat to support the sliced cheese. Arrange the stuffed mushrooms in a shallow baking dish with the stuffing facing up.
- Use a brush to dab melted butter over each mushroom. Add enough so that the butter trickles down the sides of each mushroom and rests in the baking dish. Pour any leftover butter into the dish, then scoop the mushrooms next to each other.
- Sprinkle the minced red bell pepper over the tops of the stuffed mushrooms.
- Arrange the slices of cheese over the mushrooms. Tear the slices to cover all of the mushrooms leaving no stuffing uncovered.
- Bake the mushrooms for 12 to 15 minutes or until the cheese is golden brown.
- When the mushrooms come out of the oven immediately sprinkle them with 1/2 teaspoon of minced parsley and serve.
STUFFED mushrooms are a guaranteed crowd-pleaser and this rosemary, bacon and cheese stuffing makes them special enough for any starter. Wash mushrooms and carefully remove the stems from the center of the caps. Place the caps into a suitable flat baking pan with hole from the stem up. Chop the stems from the mushrooms very finely with a chopper. In a large bowl mix the chopped stems, ½ cup breadcrumbs, and fried bacon.
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