Scallop Stuffed Mushrooms

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 stuffed mushrooms over the big plate of themPin

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?

  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

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

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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

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 with more butter and breadcrumbsPin

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)

Breadcrumbs mixture ingredients in a small bowl, parm cheese and the scallops and butter in a casserole dish. And  the breadcrumb mixture poured on topPin

Step four

Cover and bake for 10 minutes.

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.

A clear casserole dish with the scallop and breadcrumb mixture and a chunk of butter. And the scallops cooked in the second photoPin

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)

Mushrooms cleaned and the stems chopped. And the scallop mixture stuffed in themPin

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.

Plate of stuffed mushrooms with some chicken wings in the backgroundPin

Here’s an overhead view.

Overhead view of the scallop mushrooms on a white platePin

I hope you enjoyed this scallop stuffed mushrooms recipe.

Other popular appetizers

And as always, may all your dishes be delish!

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A female hand holding a stuffed mushroom with a bite taken out. There is a big plate of mushrooms underneathPin

Scallop Stuffed Mushrooms

This scallop stuffed mushroom is fun to serve at dinner parties! Sea food lovers adore them.
4.96 from 25 votes
Print Pin Rate
Course: Appetizer
Cuisine: Seafood
Keyword: scallop stuffed mushrooms, scallops, seafood appetizer
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 20 mushrooms
Calories: 120kcal

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
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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

Serving: 4mushrooms | Calories: 120kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 276mg | Potassium: 124mg | Vitamin A: 115IU | Vitamin C: 0.7mg | Calcium: 25mg | Iron: 0.4mg
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This recipe was originally published on September 15, 2015

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60 Comments

  1. I’m going to have to try these!! I love scallops and adding them to mushrooms is a great idea!

    1. 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!

  2. I am not so much into scallops, but need to try it. How about crab meat? I love stuffed mushrooms.

  3. I’ve never thought about putting scallops in mushrooms before. What a great idea for a stuffed mushroom recipe!!

  4. 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!

  5. We are all about a good stuffed mushroom in this house! I can’t wait to try this recipe, sounds incredible – thanks!

  6. This is a delicious recipe that I can’t wait to try! Love the flavor combinations and all the ingredients!

  7. 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.

  8. 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!

  9. These look absolutely scrummy! The PERFECT finger food to serve at gatherings. Can’t wait to give the recipe a go 🙂

  10. 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.

  11. How did you know that mushrooms and scallops are two my favorite things?!? I need this in my life. Like, now.

  12. We make a crab stuffed mushroom, but our friend who loves scallops would really like these. Great tip about being able to freeze the stuffing too.

  13. 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 ^_^

  14. The issue with this recipe is that I would not share a single one with anyone–is that okay? Ha, these are going to be allll mine!

  15. 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

  16. 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.

    1. Thank you Anne! It’s always a surprising dish for people because of the scallops, but once they have one, they want them all the time!

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

  18. This is such a great idea to stuff mushrooms with sea scallops, I love this appetizer and will make it a.s.a.p., pinned for later!

  19. 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!

    1. 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.

    1. 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.

    1. 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!

  20. 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!!