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 scallop stuffed mushrooms 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 added scallops to these mushrooms
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.
On to the Scallop Stuffed Mushrooms Recipe
I preheat the oven to 400 degrees Fahrenheit.
I rinse the scallops and dry them with a paper towel. I place them in a casserole dish with melted butter.
The following photos are the process shots.
- The ingredients: breadcrumbs, parmesan cheese, herbs and spices
- The bread crumb mixture sprinkled over the scallops. Cover and bake for ten minutes
- Add 2 tablespoons of butter and stir the scallop mixture together. Place back into the oven for another 10 minutes
- Scallop are done
I lower the oven temperature to 350.
I brush the dirt off the mushrooms and remove stems, which I chop. I take a knife and cut the scallops into chunks directly in the baking dish. I add the chopped mushroom stems to the scallop mixture and stir until combined.
- The mushrooms ready to be stuffed
- I stuff each mushroom cap with the scallop breadcrumb mixture, making sure it is heaped
- I drizzle olive oil over the mushrooms
I place the scallop stuffed mushrooms in the oven for 20 minutes.
Here’s an overhead view.
I can’t help myself and take a bite.
See how juicy and yummy the scallop stuffed mushrooms look?!
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
I hope you enjoyed this scallop stuffed mushrooms recipe. (Original post Sept, 2015)
And as always, may all your dishes be delish!
This scallop stuffed mushroom is fun to serve at dinner parties! Sea food lovers adore them.
- 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
Tips for making Scallop Stuffed Mushrooms
- 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