Rock Bottom Brewery Stuffed Mushrooms

Rock Bottom Brewery Restaurant Recipe

36 prepared Portobellini Mushroom Caps   (see recipe)
4 1/2 pounds (about 9 cups) Spinach and Chicken Stuffing   (See Recipe)
9 cups Salsa Cruda   (See Recipe)
1 cup Balsamic Vinaigrette   (See Recipe)
3/4 cup freshly grated Parmesan cheese
1 pound prepared salad greens
1/4 cup freshly chopped parsley

Prepare the mushroom caps, stuffing, salsa and vinaigrette. Preheat the 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. Makes 12 appetizer servings, 3 mushrooms each.

Portobellini Mushrooms:
1/2 cup (1 stick) butter
2 tablespoons freshly minced garlic
1/4 cup dry sherry
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
36 Portobellini mushrooms (also called baby Portobellos), stemmed and cleaned

Preheat the oven to 350 degrees.

Mel tht butter over medium heat in medium saucepan. Add the garlic and saute about 45 seconds; do not brown garlic. Add the sherry, pepper and salt, stirring well. Remove from the heat. Gently dip the mushroom caps, one at a time, to completely coat with butter mixture.

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

Spinach and Chicken Filling:
1/3 cup (2/3 stick) butter
1/2 pound yellow onions, peeled and diced in 1/4 inch pieces
4 tablespoons freshly minced garlic
6 tablespoons cold water
6 tablespoons whipping cream
1/2 teaspoon salt
1/3 pound Gorgonzola cheese, crumbled
6 ounces of grated cheese blend (any mix of 3 or 4 cheeses)
1/2 cup freshly grated Parmesan cheese
1 (8 oz.) package cream cheese, cut in 1 inch pieces, room temperature
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/3 pound zucchini, diced in 1/4 inch pieces, unpeeled
3 ounces sun-dried tomatoes, julienned and reconstituted in water and drained
2 ounces pine nuts, toasted (see note)
3/4 pound cooked chicken breasts, cut in 1/4-inch pieces

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

Remove from heat, cool slightly and refrigerate.

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

Salsa Cruda:
4 pounds Roma tomatoes, coarsely chopped
2/3 pound red onions, peeled, julienne cut
1 1/2 ounces fresh basil, stemmed, finely julienned
3/4 cup canola oil
1/4 cup olive oil
4 tablespoons minced garlic
4 teaspoons pepper
4 teaspoons salt

In large bowl, combine all the ingredients. Mix well. Place in storage container and refrigerate until needed. Makes about 9 cups.

Balsamic Oil Vinaigrette:
1/3 cup balsamic vinegar
3/4 teaspoon minced garlic
1/2 teaspoon Dijon mustard
pinch of black pepper
1/2 teaspoon salt
pinch of cayenne pepper
pinch of dried thyme
pinch of dried oregano
2/3 cup canola oil
1/4 cup olive oil
1 tablespoon minced fresh basil

Place all ingredients except oils and basil in blender or food processor. With the machine running, slowly drizzle the oil into the mixture. When all oil has been incorporated, turn off the machine. Add the basil and blend on low speed just until combined. Transfer to a storage bowl and refrigerate until needed.

Note: Do not over mix. Dressing should be the consistency of honey. As it is whipped, it will first become shiny and will thicken. When thickened and shiny, the dressing is done. If beaten too long, the dressing will become too thick.