Recipe for Rock Bottom Brewerys Stuffed Portobellini Mushrooms 
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Yield:
12
Ingredients:
Amount Ingredient
36 x prepared Portobellini Mushroom Caps (see below)
1/2 lb Spinach And Chicken Stuffing (see below)
9 cup Salsa Cruda (see below)
1 cup Balsamic Vinaigrette (see below)
3/4 cup freshly-grated Parmesan cheese
1 lb prepared salad greens
1/4 cup freshly-chopped parsley
----------------- PORTOBELLINI MUSHROOM CAPS ----------------
1/2 cup butter - (1 stick)
2 tbl freshly-minced garlic
1/4 cup dry sherry
1/4 tsp freshly-ground black pepper
1 tsp salt
36 x Portobellini mushrooms stemmed, cleaned
(also called baby Portobellos)
----------------- SPINACH AND CHICKEN FILLING ----------------
1/3 cup butter - (2/3 stick)
1/2 lb yellow onions peeled, and
diced into 1/4" pieces
4 tbl freshly-minced garlic
6 tbl cold water
6 tbl whipping cream
1/2 tsp salt
1/3 lb Gorgonzola cheese crumbled
6 oz grated cheese blend
(any mix of 3 or 4 cheeses)
1/2 cup freshly-grated Parmesan cheese
1 pkt cream cheese - (8 oz) cut 1" pieces,
at room temperature
1 box frozen chopped spinach - (10 oz) thawed, squeezed dry
1/3 lb zucchini unpeeled, and
diced into 1/4" pieces
3 oz sun-dried tomatoes julienned, and
reconstituted in water and drained
2 oz pine nuts toasted
3/4 lb cooked chicken breasts cut 1/4" pieces
----------------- SALSA CRUDA ----------------
4 lb Roma tomatoes coarsely chopped
2/3 lb red onions peeled, and
cut julienne
1/2 oz fresh basil stemmed, and
finely julienned
3/4 cup canola oil
1/4 cup olive oil
4 tbl minced garlic
4 tsp freshly-ground black pepper
4 tsp salt
----------------- BALSAMIC OIL VINAIGRETTE ----------------
1/3 cup balsamic vinegar
3/4 tsp minced garlic
1/2 tsp Dijon-style mustard
1 pch freshly-ground black pepper
1/2 tsp salt
1 pch cayenne pepper
1 pch dried thyme
1 pch dried oregano
2/3 cup canola oil
Instructions:
Instructions: 1 Tablespoon minced fresh basil

Instructions:
Portobellini Mushroom Caps: Preheat oven to 350 degrees. Melt butter over medium heat in medium saucepan. Add garlic and saute about 45 seconds; do not brown garlic. Add sherry, pepper and salt, stirring well. Remove from heat. Gently dip mushroom caps, one at a time, to completely coat with butter mixture.

Place mushrooms on sheet pan, cap side up. Bake in preheated oven 4 minutes. Remove from oven; carefully drain and let cool. When cool, place mushrooms in large shallow baking dish with tops down so mushrooms are ready to fill. (Makes 36 mushrooms)

Spinach And Chicken Filling: Melt butter over medium-high heat in large saucepan. Add onions and saute until tender. Add garlic and saute 1 minute. Stir in water, cream and salt; bring to boil. Simmer 1 1/2 to 2 minutes. Add all cheeses, stirring frequently to melt. Blend until smooth. Add spinach and stir well. Add remaining ingredients, in order given, blending well. Remove from heat, cool slightly and refrigerate.

Note: To toast pine nuts, sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. (

Makes about 9 cups)

Salsa Cruda: In large bowl, combine all ingredients. Mix well. Place in storage container and refrigerate until needed. (

Makes about 9 cups)

Balsamic oil vinaigrette: Place all ingredients except oils and basil in blender or food processor. With machine running, slowly drizzle oil into mixture. When all oil has been incorporated, turn off machine. Add basil and blend on low speed just until combined. Transfer to storage bowl and refrigerate until needed. (Do not over mix. Dressing should be consistency of honey. As it is whipped, it will first become shiny and will thicken. When thickened and shiny, dressing is done. If beaten too long, dressing will become too thick.)

Preheat oven to 500 degrees. Fill each mushroom with about 1/4 cup spinach and chicken stuffing. Sprinkle Parmesan cheese evenly over stuffed mushrooms.

Arrange stuffed mushrooms on large ungreased baking sheet with sides. Spread salsa evenly around mushrooms. (This may take more than one pan.) Place in preheated oven; bake until mushrooms reach internal temperature of 165 degrees and cheese is browned, about 4 1/2 minutes.

Place salad greens and balsamic vinaigrette in mixing bowl; toss to coat.

For each serving, mound a bit of salad mix in center of plate. Place some hot salsa on bottom half of plate. Lay 3 hot mushrooms on top of salsa and salad mix, overlapping slightly. Sprinkle evenly with chopped parsley. Serve immediately.

This recipe yields 12 appetizer servings, 3 mushrooms each.

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