Shrimp-Stuffed Mushrooms

Mushroom caps filled with garlicky shrimp sautéed with paprika and Worcestershire sauce, topped with parmesan and baked until melting. Serve with lemon wedges for the kind of sour flavour Richberry loves to play with.

Total time: 30 min
Servings: 2
Calories per serving: ≈ 70

Real ingredients
Sour turns sweet
Made to share

Baked mushroom caps with golden, creamy stuffing and chopped parsley on a round wooden board — Garlicky. Savoury. Cheesy.

Ingredients

6 medium mushrooms
1 tablespoon parmesan cheese
4 medium shrimp
1 teaspoon paprika
1 clove garlic
1 teaspoon olive oil
½ tablespoon Worcestershire sauce

How to make it

Prepare the mushrooms
Heat the oven to 350°F (180°C). Wash the mushrooms, trim off the tough stems and set them on a baking sheet, hollow side up.
Chop the shrimp
Peel, devein, rinse and pat the shrimp dry, then chop them finely with the garlic. Toss in a bowl with the paprika and Worcestershire sauce.
Cook the filling
Heat the olive oil in a skillet over medium heat and cook the shrimp mixture for about 4 minutes, until cooked through.
Stuff and bake
Spoon the shrimp into the mushroom caps, sprinkle with the parmesan and bake until the cheese has melted.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry