I was looking through my fridge wondering which blog post dish I could recreate with the ingredients I had at home. I had these baby bella mushrooms so I was thinking of doing these stuffed mushrooms. However, I didn't have the blue cheese or mozzarella. (That is still one of my favorite dishes though!) I looked through my available beers and found Smuttynose's Robust Porter. Perfect. I opened it up and after smelling it and taking a sip I decided these wouldn't just be a pairing. These were going to be beer stuffed mushrooms.
Something about the body, maltiness, and slight sweetness in the beer reminded me of a grilled portabello mushroom. It just seemed like a great match.
So I chopped up the mushroom stems, some onion, and garlic and cooked them in the beer. I added some delicious grated parmesan cheese, thyme, and panko and baked them in the oven.
Good stuff. Lovely pairing. Easy to make :)
- 8 oz baby bella mushrooms (aka cremini)
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1/4 cup porter
- salt & pepper
- 1 tablespoon butter
- olive oil
Remove the stems from the mushrooms. Finely chop the stems and onions (I used a food processor). Heat butter over medium heat in a pan. Add the chopped stems and onions. Let that cook for a few minutes until the onions are translucent. Add the beer and minced garlic. Let it cook until the liquid reduces down a bit. Add garlic powder, salt, pepper, and thyme. Arrange mushroom caps on baking sheet. Drizzle the caps with olive oil. Using a small spoon, stuff the caps with beer mixture. Bake at 350 degrees for about 15 to 20 minutes.