Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- 10 large button mushrooms, all stems removed, 5 discarded
- 1 tbsp olive oil
- 3/4 cup grated zucchini
- 1 cup frozen pre cooked shrimp, thawed and roughly chopped
- 1/2 cup bread crumbs
- 1/4 cup light cream cheese
- 1/4 cup grated cheddar cheese
- 2 tbsp grated Parmesan cheese
- pepper to taste
- paprika for garnish (optional)
Directions
Pre-heat the oven to 350.
Wash and grate zucchini, allowing zucchini to drain for 5-10 minutes. Meanwhile, wash and remove stems from mushrooms, set aside caps and 5 stems. Roughly chop the stems.
In a large skillet heat olive oil over medium heat. Add zucchini and mushrooms, cook for 2-4 minutes, stirring occasionally. Turn off the heat and add shrimp, bread crumbs, cream cheese and cheddar cheese. Stirring until the cheeses melt.
Using a teaspoon, scoop the mixture into each mushroom cap, filling just passed the top. Sprinkle with Parmesan, black pepper and paprika (if using). Repeat for remaining caps.
Place the mushroom caps on a lightly grease baking sheet, and bake in the oven for 15-20 minutes. Serve immediately.