Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
1110
Calories
57g
Protein
42g
Fat
129g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 16 large fresh shiitake mushrooms, stems removed,about 1 pound
- 1 cup heavy cream
- 1/2 cup chopped fresh spinach
- 2 tablespoons chopped shallots
- 1/2 cup coconut milk
- 1 pinch dried dill
- 1 pinch dried tarragon
- 1 cup crumbled Ritz crackers
- 3/4 cup cooked crabmeat
- 1/4 cup chopped cooked shrimp
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons grated parmesan cheese
- =
Directions
1
Preheat oven to 350°F. In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half. Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper. Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan. Sprinkle with cheese and bake 8 to 10 minutes. Garnish with coconut.
Recipe sourced from
fandom