Wipe the mushrooms with damp paper towels
to remove any dirt. Remove the stems with a little twist, leaving the
caps intact. Devein the shrimps and chop finely. Remove the skin and
bones from the chicken breast and chopped finely. Combine all the other
ingredients in a bowl, mixing thoroughly. Fill into the mushroom caps,
molding filling slightly and pressing into a neat shape. Place the
mushrooms on a lightly oiled plate and steam for about 20 minutes.
Garnish with some fresh cilantro sprigs and ideally serve at room
temperature for a great meal.