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

Scallop Stuffed Mushrooms

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 20 mushrooms
Calories 120kcal
Author Elaine Benoit



  • 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
  • Serve
  • Enjoy


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


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