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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.
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