Ingredients and Weight:
- 8 oz (227g) fresh mushrooms (such as white button mushrooms)
- 8 oz (227g) cooked shrimps (peeled and deveined)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic (crushed)
- 1/4 cup chicken broth or vegetable broth
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Arrange the mushroom caps on a baking sheet.
- In a bowl, mix the cooked shrimps, chopped parsley, chives, olive oil, salt, black pepper, and crushed garlic.
- Spoon the shrimp mixture into the mushroom caps.
- Drizzle the chicken broth or vegetable broth over the stuffed mushrooms.
- Bake for 15-20 minutes or until the mushrooms are tender and the shrimp mixture is cooked through.
- Garnish with fresh herbs (optional).
- Serve immediately.
Nutritional Information: (Per serving)
- Calories: Approx. 200 calories (based on ingredients listed)
- Fat: Approx. 8g
- Carbohydrates: Approx. 15g
- Protein: Approx. 18g
Dish Characteristics:
- A delicious combination of seafood and mushroom flavors.
- A creative dish with a unique presentation.
- A perfect dish for seafood lovers.
User Comments:
- "This dish was amazing! The combination of shrimps and mushrooms was delicious."
- "I loved the texture and flavor of the shrimps in the mushrooms. Will definitely make this again."
- "A great dish for a special occasion. The presentation was beautiful and it tasted even better than it looked."
Special Precautions and Tips:
- Make sure to use fresh shrimps for the best flavor and texture.
- If you can't find cooked shrimps, you can cook raw shrimps by boiling or steaming them first.
- Adjust the seasoning according to your taste preference.
- For a more authentic flavor, you can use a combination of different types of mushrooms such as shiitake or portabella mushrooms.
