Super Bowl Party
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Stuffed Shrimp Mushrooms
by Pernoa Farms

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 breadcrumbs
  • 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.