Stuffed Mushrooms/ Ayinger Celebrator

Yayy, stuffed mushrooms! This is pretty much my go to recipe to bring to parties or barbecues. They are really easy to make, always good, and I usually have most of the ingredients lying around. I remember this was the first recipe I made up. I had always loved food but for some reason I never really cooked much. One day I was craving stuffed mushrooms and couldn't go anywhere so I just decided to make them myself. I found some white mushrooms in the fridge and came up with this recipe. I was very pleasantly surprised with how good they turned out using just what I had in the house. That's when I realized how easy cooking is and that you can really make anything you want ^.^

So no beer in this recipe, just a pairing. About a year ago, a few of us decided to make our own beer dinner. A friend and I were in charge of making the five courses while Brian was in charge of beer selection. Since I loved this recipe so much, I used it as my appetizer. Brian got the idea to use this beer from Garrett Oliver's book, The Brewmaster's Table. In the book he mentions mushrooms going well with Ayinger Celebrator. We tried it out and they really complemented each other. The dark and sweet malts from the dopplebock go wonderfully with the earthiness of the mushrooms. So this weekend I decided to redo the pairing :)

And I finally took the time to measure the ingredients since I always just did it by taste so here you go:

24 medium size white mushrooms
1/3 cup chopped red onion
1/2 cup bread crumbs
2 tbsp crumbled blue cheese
1/4 cup grated mozzarella cheese and some for topping
1/3 cup melted butter
1/2 teaspoon garlic powder
3/4 teaspoon salt
1 tbsp parmesan cheese

Take the stems out of the mushrooms and set them aside. Chop the onion and mushroom stems using a food processor. Combine the stems, onions, and the rest of the ingredients in a large bowl. Fill the mushroom caps with stuffing and place on a baking sheet drizzled with olive oil. Top each mushroom with grated mozzarella cheese. Bake at 350 degrees for 10 to 15 minutes.