Ingredients
- 36 x prepared Portobellini Mushroom Caps (see below)
- 4Â 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
- Â Â (also called baby Portobellos)
- 1/3 c. butter - (2/3 stick)
- 1/2 lb yellow onions peeled, and
- Â Â 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
- Â Â (any mix of 3 or possibly 4 cheeses)
- 1/2 c. freshly-grated Parmesan cheese
- 1 pkt cream cheese - (8 ounce) cut 1" pcs,
- Â Â at room temperature
- 1 box frzn minced spinach - (10 ounce) thawed, squeezed dry
- 1/3 lb zucchini unpeeled, and
- Â Â diced into 1/4" pcs
- 3 ounce sun-dry tomatoes julienned, and
- Â Â 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
- Â Â cut julienne
- 1Â 1/2 ounce fresh basil stemmed, and
- Â Â 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
Description
1 Tbsp. Chopped Fresh Basil Instructions:Portobellini Mushroom Caps: Preheat Oven To 350 Degrees. Heat Butter Over Medium Heat In Medium Saucepan. Add In Garlic And Saute/fry About…
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