Preheat the oven to 180 degrees while we prepare the filling for our mushrooms.
Clean the mushrooms well with a cloth to remove the dirt and separate the caps from the stems, reserving the caps.
Dice the mushroom stems, garlic, onion, zucchini, tomato, and guajillo pepper.
Heat a skillet over medium heat with 4 tablespoons of olive oil and sauté the garlic, onion, and guajillo pepper. Once golden, add the mushroom stems, zucchini, and tomato, and season with salt and pepper to taste. After 3 minutes, add the diced Iberian ham and shrimp, and let them cook for an additional 5 minutes. Incorporate the flour to brown with the rest of the mixture, stirring constantly with a wooden spoon. Once the flour starts to turn golden, add the wine and water. Cook for 3 to 4 minutes until the alcohol evaporates, then remove from heat.
In a baking dish that we previously brushed with oil, place the caps with the hole facing up and fill each one well with the sauté we just prepared, making sure to decorate well with the shrimp on top and garnish with freshly chopped green onion or cilantro.
Bake our delicious mushrooms for 25 minutes!! READY!!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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