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Scallop Stuffed Mushrooms

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There is nothing average about these delicious scallop stuffed mushrooms! It’s the scallop mixture that makes this appetizer stand out!

My hand holding one of the scallop stuffed mushrooms over the big plate of them

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.

Table Of Contents

What makes these scallop stuffed mushrooms stand out?

  1. Scallops are a mild tasting seafood that compliment the subtle taste of mushrooms
  2. Scallops and mushrooms have a similar texture of soft resistance
  3. The scallop preparation lends the mushrooms succulence and delicious flavor
  4. The combination of herbs and spices, along with a healthy dose of garlic, gives the stuffing mix robust flavor
  5. Your guests eyes light up when they realize you’ve added scallops to these mushrooms

Tips for making Scallop Stuffed 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

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 Cook 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.

Sea Scallops in a casserole dish with melted butter on top for the scallop stuffed mushrooms

Step two

Gather the ingredients – breadcrumbs, parmesan cheese, herbs and spices. (1)

Step three

Add the ingredients to a mixing bowl and mix until combined and sprinkle the crumb mixture over the scallops. (2) Cover and bake for 10 minutes.

Collage of the Process Shots for Scallop Stuffed Mushrooms

Step four

Take the scallops out of the oven and add butter and mix the scallops with a spoon.  Cover and bake for 10 minutes. (3)

Step five

Pull scallops out of the oven, uncover them and to let them cool somewhat. (4)  Lower the oven to 350.

Step six

Brush the dirt off the mushrooms and remove stems, which I chop. (1-below)

Step seven

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.

Mushroom caps on top and scalloped stuffed mushrooms on the bottom

Step eight

Stuff each mushroom cap with the scallop breadcrumb mixture, making sure it is heaped. (2-above)

Step nine

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.

Plate of scallop stuffed mushrooms with some chicken wings in the background

Here’s an overhead view.

Overhead shot of the plate filled with scallop stuffed mushrooms

I can’t help myself and take a bite.

Small plate with a bite taken out of one of the scallop stuffed mushrooms

See how juicy and yummy the scallop stuffed mushrooms look?!

I hope you enjoyed this scallop stuffed mushrooms recipe.

Other popular appetizers on Dishes Delish:

And as always, may all your dishes be delish!

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4.96 from 23 votes
My hand holding one of the scallop stuffed mushrooms over the big plate of them
Print
Scallop Stuffed Mushrooms
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This scallop stuffed mushroom is fun to serve at dinner parties! Sea food lovers adore them.

Course: Appetizer
Cuisine: Seafood
Keyword: scallop stuffed mushrooms, scallops, seafood appetizer
Servings: 20 mushrooms
Calories: 120 kcal
Author: Elaine Benoit
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
Tools
Instructions
  1. Pre-heat oven to 400 degrees
  2. Put scallops and melted butter (4 tablespoons) in small covered casserole dish

  3. In small bowl mix the bread crumbs, onion powder, salt, pepper, parmesan cheese and parsley together.  Pour over scallops

  4. Cover dish and bake for 10 minutes

  5. Add 2 tablespoons of butter, and chopped garlic.  Stir mixture before covering and putting back in the oven for 10 minutes

  6. Take out of oven and lower temperature to 350 degrees

  7. Clean mushrooms and pull the stems out of the mushroom caps.  Chop stems into small pieces

  8. Take the scallops and chop them into smallish pieces.  Add chopped mushroom stems and stir until combined

  9. Stuff mushrooms with a spoon making sure they are heaped and place on a foil lined jelly roll pan

  10. Drizzle mushrooms with olive oil.  Bake for 20 minutes

  11. Serve
  12. Enjoy
Recipe Notes

Tips for making Scallop Stuffed Mushrooms

  1. 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)
  2. Use good sized mushrooms, but not too big
  3. I like using  a combination of baby Portobello mushrooms as well as white mushroom
  4. 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
  5. 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
  6. You will probably have left over scallop stuffing mix. I spread it on a piece of toast.  You must too
  7. You can freeze the scallop stuffing mix, if you don’t want to eat it
Nutrition Facts
Scallop Stuffed Mushrooms
Amount Per Serving (4 mushrooms)
Calories 120 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 15mg 5%
Sodium 276mg 12%
Potassium 124mg 4%
Total Carbohydrates 3g 1%
Protein 4g 8%
Vitamin A 2.3%
Vitamin C 0.9%
Calcium 2.5%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on September 15, 2015

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Reader Interactions

Comments

  7. Natalie

    I need to make this when throwing my next backyard party. These little bites look absolutely delicious. They are so flavorful. Love the butter and stuffing. Just one big YUM!

    Reply

  11. Vicky

    I have had stuffed mushrooms before, but never stuffed with scallops. These look so moist and flavorful. I think we will be making them often.

    Reply

  12. Linda

    I love making crab stuffed mushroom but can’t figure out why I never tried stuffing them with scallops. And they’re my favorite seafood! This recipe is brilliant and so easy. I can see why guests would devour these on the spot. I’m so drooling over here!

    Reply

  14. Gloria

    Combining seafood and mushrooms is a win. What a delicious appetizer to serve to guests. You can never go wrong with scallops any day of the week. I know these would be a crowd pleaser for sure at my next BBQ party.

    Reply

  17. Tammy

    This is such a great idea, Elaine! Your scalloped mushrooms look so good and I bet they will be a hit at any get-together 😀 I cannot wait to try these sometime ^_^

    Reply

  19. Pearl Rodrigues

    These stuffed mushrooms look delicious. I’m sure to make it during this week. Everything about this recipe seems yumm. Dinner can’t get more exciting for a family if you have food like this

    Reply

  20. Lauren

    These look so fancy but also so easy! I love stuffed mushrooms and scallops, what a great combination. Great recommendation on the sea scallops over bay scallops.

    Reply

  25. Sara

    These photos made my tummy grumble with desire! I love mushrooms and scallops, so I am certain I would love these!

    Reply

  28. John H

    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!

    Reply

    • Elaine

      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.

      Reply

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