Stuffed Mushrooms, Snow Melt Jelly, and Super Bowl Parties

We hosted a fun little Super Bowl party this weekend.  Well, I guess to call it a party is a bit of an exaggeration, but it was a great get-together, coupled, of course, with good food.

For starters, there was some nifty beer jelly, courtesy of The Berry Patch and East End Brewing at Pittsburgh Public Market–this was part of Chris’s Christmas gift, but he was kind enough to share.  There was also some snack food like popcorn and peanuts and chips with salsa.

Then there was the Buffalo chicken dip, brought by Joey and Heidi, which was fabulous.  And stuffed mushrooms, which I was pretty proud of. One of the great things about the recipe is that it can be prepared ahead of time, so when people come, all you have to do is pop it in the oven.

And then, at halftime, pulled pork sandwiches for those of us who still had any room for food.

And of course, some good beer.  East End Brewing’s Fermette Rouge, this time around, a highly drinkable farmhouse red ale.

While the game wasn’t memorable–at least not for us, with no real stake in the outcome–it was a great evening.  I love being able to have people over, to feed them good food, and to watch something interesting on our beautiful new TV!  I’ll close this post with my stuffed mushrooms recipe–click beyond the cut for the recipe.

Stuffed Mushrooms

24 large fresh mushrooms
non-stick cooking spray
1/4 cup sliced green onion (about 2)
1 clove garlic, minced
1/3 cup chopped prosciutto
1/4 cup olive oil
1/2 cup fine dry bread crumbs
1/4 cup shredded Parmesan or Pecorino Romano cheese
1 tsp dried Italian seasoning
  1. Clean mushrooms, remove stems, and set stems aside.  Place mushroom caps, stem sides down, on a 15 x 10 x 1-inch baking pan.  Lightly coat mushroom caps with cooking spray.  Bake in a 425 degree oven for 5 minutes.  Drain mushroom caps, stem sides down, on a double thickness of paper towels.
  2. Chop enough of the reserved stems to make 1 cup.
  3. In a medium pan, cook oil over medium-high heat.  Add onion, garlic, chopped mushroom stems, and prosciutto.  Cook until stems are tender and prosciutto is started to get brown and crispy.  Remove from heat.
  4. Mix together bread crumbs, cheese, Italian seasoning.  Add the mushroom stems and prosciutto mixture and stir to combine.
  5. Turn mushrooms step side up; fill with the bread crumbs and prosciutto mixture.  Return mushrooms to baking pan, lightly greased with cooking spray.  Bake at 425 degrees for 8 – 10 minutes or until heated through.

3 responses

  1. Could it be that the evening — the food, the beer, and the company — was even more enjoyable because you had no stake in the game’s outcome? Hmmm….

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