Scallop Stuffed Mushrooms
There is nothing average about these delicious scallop stuffed mushrooms! It’s the scallop mixture that makes this appetizer stand out!
How I feel about scallop stuffed mushrooms?
I love them so much!!! And this scallop stuffed mushrooms recipe is so delicious that your guests will want you to serve them every time they come over. You just wait and see.
What makes these stand out?
- Scallops are a mild tasting seafood that compliment the subtle taste of mushrooms
- Scallops and mushrooms have a similar texture of soft resistance
- The scallop preparation lends the mushrooms succulence and delicious flavor
- The combination of herbs and spices, along with a healthy dose of garlic, gives the stuffing mix robust flavor
- Your guests eyes light up when they realize you’ve added scallops to these mushrooms
Helpful tips
- Use sea scallops, but if you must use bay scallops, reduce the cook time to 5 minutes after you add the butter and put them back in the oven (so a total of 15 minutes)
- Use good-sized mushrooms
- Use a combination of baby portobello and white mushrooms
- Clean mushrooms with a dry paper towel; never use water as it makes the mushrooms slimy
- You will probably have leftover scallop stuffing mix, which you can eat fresh or freeze
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
Do you have to use sea scallops or can you use bay scallops?
I always use sea scallops in this dish because although I love bay scallops, the latter are too small and can get a little rubbery when you cook them. So I say, go with sea scallops. They are tender and delicious.
Also, since you’ll chop them up after you cook them, you can stuff mushrooms with sea scallops just as easily as you could with the smaller bay scallops.
How to make scallop stuffed mushrooms
Pre-step
Preheat the oven to 400 degrees Fahrenheit.
Step one
Rinse the scallops and dry them with a paper towel. Place them in a casserole dish with melted butter.
Step two
Gather the ingredients – breadcrumbs, parmesan cheese, herbs and spices. (A)
Step three
Add the ingredients to a mixing bowl and mix until combined and sprinkle the crumb mixture over the scallops. (B)
Step four
Cover and bake for 10 minutes.
Would you like to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
Step five
Take the scallops out of the oven and add butter (c) and mix the scallops with a spoon. Cover and bake for 10 minutes.
Step six
Pull scallops out of the oven, uncover them and to let them cool somewhat. (D)
Lower the oven to 350.
Step seven
Meanwhile at the same time the scallops are baking, brush the dirt off the mushrooms and remove stems. (E)
Chop stems.
Step eight
Take a knife and cut the scallops into chunks directly in the baking dish. Add the chopped mushroom stems to the scallop mixture and stir until combined.
Step nine
Stuff each mushroom cap with the scallop breadcrumb mixture, making sure it is heaped. (F)
Step ten
Drizzle olive oil over the mushrooms and bake for 20 minutes.
Once the scalloped stuffed mushrooms are done cooking, I place them on a serving platter and gather my chicken wings, because Christopher and I are having appetizers for dinner.
Here’s an overhead view.
I hope you enjoyed this scallop stuffed mushrooms recipe.
Other popular appetizers
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Scallop Stuffed Mushrooms
Ingredients
- 1 pound scallops rinsed and patted dry. I use sea scallops
- 4 tablespoons butter melted
- 2 tablespoons butter
- 1/2 cup bread crumbs
- 4 cloves garlic chopped
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1/4 cup parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 15 ounces mushrooms baby portobello and white mushrooms
Instructions
- Pre-heat oven to 400 degrees
- Put scallops and melted butter (4 tablespoons) in small covered casserole dish
- In small bowl mix the bread crumbs, onion powder, salt, pepper, parmesan cheese and parsley together. Pour over scallops
- Cover dish and bake for 10 minutes
- Add 2 tablespoons of butter, and chopped garlic. Stir mixture before covering and putting back in the oven for 10 minutes
- Take out of oven and lower temperature to 350 degrees
- Clean mushrooms and pull the stems out of the mushroom caps. Chop stems into small pieces
- Take the scallops and chop them into smallish pieces. Add chopped mushroom stems and stir until combined
- Stuff mushrooms with a spoon making sure they are heaped and place on a foil lined jelly roll pan
- Drizzle mushrooms with olive oil. Bake for 20 minutes
- Serve
- Enjoy
Would you like to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Use sea scallops, but if you must use bay scallops, reduce the time to 5 minutes when you add the butter and put them back in the oven (so a total of 15 minutes)
- Use good sized mushrooms, but not too big
- I like using a combination of baby Portobello mushrooms as well as white mushroom
- I clean the mushrooms with a paper towel, making sure I get all the dirt off. I never use water as it makes the mushrooms slimy
- You can let the scallops cool after you take the stuffing mix out of the oven, but I don’t, I just cut up the scallops in the baking dish
- You will probably have left over scallop stuffing mix. I spread it on a piece of toast. You must too
- You can freeze the scallop stuffing mix, if you don’t want to eat it
Nutrition
This recipe was originally published on September 15, 2015
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I’m planning on making these stuffed mushrooms for Easter. I made them a while ago and enjoyed them.
Thank you, Joyce.
Looks delish! Is it time intensive to stuff the mushrooms?
Cindy, thanks. No, not too time intensive. The thing that takes the most time is cooking the scallops and even that, is no big deal!
I need to make this again when throwing my next backyard party. These little bites are absolutely delicious, flavorful and I love the butter and stuffing. Just one big YUM!
Thanks Natalie! It’s one of my most sought after recipes, for sure!
We are all about a good stuffed mushroom in this house! I can’t wait to try this recipe, sounds incredible – thanks!
It really is a standout Kristine! I hope you do try it and enjoy it!
I have had stuffed mushrooms before, but never stuffed with scallops. They were outstanding and will be making them often.
Thank you, Vicky. I appreciate it.
Mushrooms and scallops are two my favorite things! And this was fantastic.
Hehe, Leslie! 🙂 I love them too!!!
These stuffed mushrooms were delicious. I made it this week and hubby wants it again next week.
Thanks, Pearl!
Really love the flavor and texture of this upscale appetizer!
Thanks Christopher!!
Wow, I have never heard of stuffed mushrooms with scallops before, you are very creative! Pinning for later as I love scallops.
Thanks Michelle! 🙂
Two of my absolute favorite things!!! This was so yummy and SO perfect for my dinner party!
Thanks so much Kelly!
Hello, l made the recipe to the “T”. Except l used big portabellas and the last few min l added mozzarella, a sprinkling of panko , parmaesan and Romano cheese. Then a few min under the broiler for toastiness
It was wonderfully tasty but the scallops were waaay over done. A total of 40 minutes made them chewy. These baby’s will be great on the BBQ picking up a bit of smoke or maybe use some smoked Gouda.
Next batch l am going to add some shallots, minced celery and a pinch of Old Bay.i
I think the first 10 min should be without the scallops,make the dry stuffing with the bread crumbs ,herbs and spices. Chop your scallops and mix than add to the mushrooms and cook 20 min or till done
Four stars for flavor!
John, thanks for your comment. Did you use Sea scallops? I leave the scallops whole until I chop them getting ready to stuff the mushrooms. I’m surprised yours were rubbery. I’ve been making it like this for years. Not that I don’t believe you, but they always come out perfect. Btw, the addition of shallots, celery and Old Bay in the next batch sounds yummy.
Can you make these in advance and just reheat them.
Yes Arlene you can. They reheat perfectly. I heat them for 8 – 10 minutes on 350 and the moistness of the stuffing and mushrooms keeps the scallops from getting rubbery. But I do prefer to eat them right away.
Can use mix artichoke with the scallops and use cream cheese? Will one over power the other??
I’ve never done it that way, Candy. I’m not a fan of warm artichoke but that’s a personal preference. Just use a small amount of cream cheese as I think that may be overpowering. Let me know how it goes!
I made 12 of these tonight, and followed the recipe exactly. They are fantastic!! And, there was enough stuffing left-over for at least another 12 at a later time. Thank you for a delicious recipe!!
I’m so happy to hear that Pam. I am so glad you enjoyed them. It’s one of my favorite appetizers!