Mushrooms Stuffed with Shrimp
Mushrooms and shrimp give a satisfying protein-rich combination, while two cheeses keep the filling tender without dough or breading. The appetizer turns creamy, hearty, and very practical for a festive low-carb table.
Remove the stems from the mushrooms (250 g) and scrape out the gills with a teaspoon so the caps become deeper. Finely chop the stems and scraped mushroom parts and set them aside.
Finely chop the shrimp (125 g) and mix them with the chopped mushroom centers, cream cheese (30 g), mozzarella (50 g), and salt (3 g). Stir until you get a sticky filling that holds its shape.
Fill the mushroom caps with the mixture, mounding it slightly on top, and place them on a baking tray. Bake at 200°C for about 15 minutes, until the mushrooms soften and the cheese sets and browns lightly in places.
Remove the appetizer from the oven and let it rest for 3-4 minutes so the juices settle. If there is fragrant mushroom juice in the tray, spoon a little over the caps before serving.
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