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
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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.
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.
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.
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.
Here’s an overhead view.
I can’t help myself and take a bite.
See how juicy and yummy the scallop stuffed mushrooms look?!
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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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
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
I’m planning on making these stuffed mushrooms for Easter. I made them a while ago and enjoyed them.
I’m going to have to try these!! I love scallops and adding them to mushrooms is a great idea!
Thanks Mindy! They are fabulous!
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 am not so much into scallops, but need to try it. How about crab meat? I love stuffed mushrooms.
Crabmeat would work great too Roxana. I’ve done those too!
I’ve never thought about putting scallops in mushrooms before. What a great idea for a stuffed mushroom recipe!!
You haven’t lived until you have scallop stuffed mushrooms!
Thats such a great idea , so healthy and protein rich . This i will try this sometime
Thanks Swati! I appreciate it!
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!
Thanks Natalie! It’s one of my most sought after recipes, for sure!
These look like the perfect appetizer! I am drooling over these just looking at them!
Thanks Kristina! It is so delicious!!
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!
This is a delicious recipe that I can’t wait to try! Love the flavor combinations and all the ingredients!
Thank you Shadi!! I appreciate it!
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.
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!
Awww. Thanks Linda! I appreciate it! They are so delicious! I hope you try them and see!
These look absolutely scrummy! The PERFECT finger food to serve at gatherings. Can’t wait to give the recipe a go 🙂
Thanks so much Chris! It really is one of my favorite appetizers!
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.
Thanks Gloria!! Wait till you try this recipe, you’ll wonder where it has been your whole life!
How did you know that mushrooms and scallops are two my favorite things?!? I need this in my life. Like, now.
Hehe, Leslie! 🙂 I love them too!!!
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.
Thanks Judy!! 🙂 I hope your friend enjoys the recipe!
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 ^_^
Thank you Tammy! I hope you make them, they really are delicious!
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!
I understand completely Lorie! Completely. 😉
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
Thanks Pearl! I totally agree about having good food to make family meals exciting!
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.
Thanks so much Lauren!! I do prefer sea over bay everyday!
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!
Thanks Michelle! 🙂
What a great combination! A bit unusual, and perfect for seafood lovers!
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!
What a savory appetizer option, these would be a great option for a dinner party!
Thank you Jennifer! I appreciate it!
These photos made my tummy grumble with desire! I love mushrooms and scallops, so I am certain I would love these!
Thanks so much Sara!!! I bet you would too and I hope you try them!
Two of my absolute favorite things!!! This looks so yummy and SO perfect for a dinner party!
Thanks so much Kelly!
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!
Thanks so much Patty, you sweet person!
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!