Stuffed Mushrooms with Shrimp
Mushrooms add volume and potassium, while shrimp bring protein, iodine, and a delicate seafood sweetness. Cream cheese and mozzarella keep the filling juicy and satisfying, so even a small portion feels substantial.
Wipe the mushrooms (250 g) clean with a damp towel, carefully remove the stems, and finely chop them. Peel the shrimp (125 g) and cut them into small pieces. Finely chop garlic (5 g) and parsley (5 g) as well.
Heat olive oil (15 g) in a skillet, add the chopped mushroom stems (from 250 g), garlic (5 g), and shrimp (125 g). Cook for 3-4 minutes until the shrimp turn pink and most of the released moisture evaporates, then stir in cream cheese (30 g), table salt (2 g), black pepper (1 g), and parsley (5 g).
Arrange the mushroom caps (250 g) in a baking dish, fill them with the hot mixture, and scatter mozzarella (50 g) on top. Bake in an oven preheated to 190C for 18-20 minutes until the mushrooms are tender and the cheese is melted and lightly browned.
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