Mushrooms with Shrimp and Spinach
Combines shrimp protein, greens, and juicy mushrooms, so it works well as a light but filling appetizer. Spinach and ghee make the taste softer and richer without adding unnecessary carbohydrates. The dish looks neat, festive, and easy to serve.
Remove the stems from mushrooms (300 g) and carefully clean out the caps. Dice onion (50 g) finely and mince garlic (6 g). If using bacon (40 g), chop it very finely as well.
Heat ghee (40 g), cook the onion and bacon (40 g) for 4-5 minutes until soft, then add garlic (6 g) and spinach (200 g). Cook 4-5 minutes more until the extra moisture is gone, then season with salt (to taste) and black pepper (to taste).
Fill the mushroom caps with the hot spinach mixture and place peeled shrimp (200 g) on top. If desired, sprinkle with Parmesan (20 g) and pistachios (10 g), then bake at 180 C for 12-15 minutes until the shrimp are fully pink and springy.
Serve the mushrooms right away. If preparing ahead, assemble them completely and keep chilled for no longer than one day, then bake just before serving.
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