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
- 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
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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
Preheat the oven to 400 degrees Fahrenheit.
Rinse the scallops and dry them with a paper towel. Place them in a casserole dish with melted butter.
Gather the ingredients – breadcrumbs, parmesan cheese, herbs and spices. (A)
Add the ingredients to a mixing bowl and mix until combined and sprinkle the crumb mixture over the scallops. (B)
Cover and bake for 10 minutes.
Take the scallops out of the oven and add butter (c) and mix the scallops with a spoon. Cover and bake for 10 minutes.
Pull scallops out of the oven, uncover them and to let them cool somewhat. (D)
Lower the oven to 350.
Meanwhile at the same time the scallops are baking, brush the dirt off the mushrooms and remove stems. (E)
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.
Stuff each mushroom cap with the scallop breadcrumb mixture, making sure it is heaped. (F)
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.
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And as always, may all your dishes be delish!
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Scallop Stuffed Mushrooms
- 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
- 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
- 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
This recipe was originally published on September 15, 2015