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Receta Rock Bottom Brewery's Stuffed Portobellini Mushrooms

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Raciónes: 12


Cost per serving $5.49 view details
  • 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


  1. 1 Tbsp. chopped fresh basil
  2. Instructions:Portobellini Mushroom Caps: Preheat oven to 350 degrees. Heat butter over medium heat in medium saucepan. Add in garlic and saute/fry about 45 seconds; don't brown garlic. Add in sherry, pepper and salt, stirring well. Remove from heat. Gently dip mushroom caps, one at a time, to completely coat with butter mix.
  3. Place mushrooms on sheet pan, cap side up. Bake in preheated oven 4 min. Remove from oven; carefully drain and let cold. When cold, place mushrooms in large shallow baking dish with tops down so mushrooms are ready to fill. (Makes 36 mushrooms)
  4. Spinach And Chicken Filling: Heat butter over medium-high heat in large saucepan. Add in onions and saute/fry till tender. Add in garlic and saute/fry 1 minute. Stir in water, cream and salt; bring to boil. Simmer 1 1/2 to 2 min. Add in all cheeses, stirring frequently to heat. Blend till smooth. Add in spinach and stir well. Add in remaining ingredients, in order given, blending well. Remove from heat, cold slightly and chill.
  5. Note: To toast pine nuts, sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 min, stirring frequently till nuts begin to brown, then stirring constantly till golden. (
  6. Makes about 9 c.)
  7. Salsa Cruda: In large bowl, combine all ingredients. Mix well. Place in storage container and chill till needed. (
  8. Makes about 9 c.)
  9. Balsamic oil vinaigrette: Place all ingredients except oils and basil in blender or possibly food processor. With machine running, slowly drizzle oil into mix. When all oil has been incorporated, turn off machine. Add in basil and blend on low speed just till combined. Transfer to storage bowl and chill till needed. (Don't 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.)
  10. Preheat oven to 500 degrees. Fill each mushroom with about 1/4 c. spinach and chicken stuffing. Sprinkle Parmesan cheese proportionately over stuffed mushrooms.
  11. Arrange stuffed mushrooms on large ungreased baking sheet with sides. Spread salsa proportionately around mushrooms. (This may take more than one pan.) Place in preheated oven; bake till mushrooms reach internal temperature of 165 degrees and cheese is browned, about 4 1/2 min.
  12. Place salad greens and balsamic vinaigrette in mixing bowl; toss to coat.
  13. For each serving, mound a bit of salad fold in center of plate. Place some warm salsa on bottom half of plate. Lay 3 warm mushrooms on top of salsa and salad mix, overlapping slightly. Sprinkle proportionately with minced parsley. Serve immediately.
  14. This recipe yields 12 appetizer servings, 3 mushrooms each.


Nutrition Facts

Amount Per Serving %DV
Serving Size 699g
Recipe makes 12 servings
Calories 927  
Calories from Fat 722 78%
Total Fat 81.57g 102%
Saturated Fat 21.41g 86%
Trans Fat 0.13g  
Cholesterol 98mg 33%
Sodium 2727mg 114%
Potassium 1964mg 56%
Total Carbs 34.22g 9%
Dietary Fiber 9.7g 32%
Sugars 18.79g 13%
Protein 21.17g 34%
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