Stuffed Shrimp Mushrooms

Adapted by
Yield: About 8 servings


24 large mushroom caps, stems removed and finely chopped
1 pound cooked shrimp, finely chopped
1 egg, beaten
1/4 cup bread crumbs
1 Tablespoon lemon juice
1 Tablespoon garlic, chopped
1 Tablespoon Italian parsley, chopped
3 Tablespoon melted butter
1 cup heavy cream
1/4 cup grated Parmesan cheese
salt and freshly ground pepper to taste


In a large bowl, combine all ingredients except the caps, heavy cream and cheese. Add salt and pepper to taste. Stuff mixture into mushroom caps. Bring cream to a boil and add grated parmesan, stirring with a whisk constantly. Take off the fire and reserve.

Bake the mushroom caps in a 425°F preheated oven for 10 minutes. Spoon the creamy cheese sauce over the caps and brown under the broiler. Serve on 8 preheated plates, 3 per person. Drizzle any remaining sauce around the mushrooms.

The following suggestions are brew pairings from our StarBrewers:

  • Harpoon Munich Dark - The earthiness of the mushrooms will go well with the darker malts in this beer
  • Deschutes Mirror Pond Pale Ale - Personally, I love shrimp, mushrooms, and Mirror Pond Pale Ale. The crispness of this ale cleanses the palate and leaves me craving for more.
  • Dominion Ale - For most shellfish, I like the slight fruitiness and balanced "hoppiness" of our ale.