Receta Rock Bottom Brewery's Stuffed Portobellini Mushrooms

• 36 x prepared Portobellini Mushroom Caps (see below)
• 4 1/2 lb Spinach And Chicken Stuffing (see below)
• 9 c. Salsa Cruda (see below)
• 1 c. Balsamic Vinaigrette (see below)
• 3/4 c. freshly-grated Parmesan cheese
• 1 lb prepared salad greens
• 1/4 c. freshly-minced parsley
• 1/2 c. butter - (1 stick)
• 2 Tbsp. freshly-chopped garlic
• 1/4 c. dry sherry
• 1/4 tsp freshly-grnd black pepper
• 1 tsp salt
• 36 x Portobellini mushrooms stemmed, cleaned
•     (also called baby Portobellos)
• 1/3 c. butter - (2/3 stick)
• 1/2 lb yellow onions peeled, and
•     diced into 1/4" pcs
• 4 Tbsp. freshly-chopped garlic
• 6 Tbsp. cool water
• 6 Tbsp. whipping cream
• 1/2 tsp salt
• 1/3 lb Gorgonzola cheese crumbled
• 6 ounce grated cheese blend
•     (any mix of 3 or possibly 4 cheeses)
• 1/2 c. freshly-grated Parmesan cheese
• 1 pkt cream cheese - (8 ounce) cut 1" pcs,
•     at room temperature
• 1 box frzn minced spinach - (10 ounce) thawed, squeezed dry
• 1/3 lb zucchini unpeeled, and
•     diced into 1/4" pcs
• 3 ounce sun-dry tomatoes julienned, and
•     reconstituted in water and liquid removed
• 2 ounce pine nuts toasted
• 3/4 lb cooked chicken breasts cut 1/4" pcs
• 4 lb Roma tomatoes coarsely minced
• 2/3 lb red onions peeled, and
•     cut julienne
• 1 1/2 ounce fresh basil stemmed, and
•     finely julienned
• 3/4 c. canola oil
• 1/4 c. extra virgin olive oil
• 4 Tbsp. chopped garlic
• 4 tsp freshly-grnd black pepper
• 4 tsp salt
• 1/3 c. balsamic vinegar
• 3/4 tsp chopped garlic
• 1/2 tsp Dijon-style mustard
• 1 pch freshly-grnd black pepper
• 1/2 tsp salt
• 1 pch cayenne pepper
• 1 pch dry thyme
• 1 pch dry oregano
• 2/3 c. canola oil
• 1/4 c. extra virgin olive oil

Direcciones