A delightful twist on stuffed mushrooms with a tropical seafood flair.
Preheat the oven to 350°F.
Preheating ensures even cooking from the start.
In a saucepan over medium heat, cook the heavy cream and spinach until the cream reduces by half.
Stir occasionally to prevent the cream from scorching.
Add the shallots and cook for 1 minute. Remove from heat and stir in the coconut milk, dill, tarragon, breadcrumbs, shrimp, crab, salt, and pepper.
Ensure the mixture is well combined for even flavor distribution.
Stuff the mushroom caps with the seafood mixture and place them in a baking dish.
Pack the filling firmly but avoid overstuffing to prevent spillage.
Sprinkle the stuffed mushrooms with parmesan cheese and coconut flakes.
For extra flavor, lightly toast the coconut flakes beforehand.
Bake in the oven for 8-10 minutes until the mushrooms are tender and the topping is golden.
Keep an eye on the oven to avoid overbaking.
Serve the stuffed mushrooms warm, garnished with additional coconut flakes if desired.
Pair with a light salad or steamed vegetables for a complete meal.
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