Name: Scallop-Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound scallops (rinsed and patted dry, preferably sea scallops); 4 tablespoons butter (melted); 2 tablespoons butter; 1/2 cup breadcrumbs; 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); Olive oil (for drizzling)

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If you’re searching for a dish that exudes elegance yet feels comfortingly homemade, this Scallop-Stuffed Mushrooms Recipe is an absolute game changer. Imagine tender, lightly buttery scallops folded into a savory breadcrumb mixture, nestled inside juicy mushroom caps, then baked to golden perfection. Each bite bursts with rich flavors, a subtle hint of garlic, and a touch of parmesan that ties everything together beautifully. Whether you’re planning a festive gathering or a cozy night in, this recipe transforms simple ingredients into an irresistible appetizer or side dish that’s sure to impress.

Ingredients You’ll Need

The image shows a clear glass mixing bowl filled with small, white gnocchi pieces that have a soft, smooth texture. On top of the gnocchi, there are breadcrumbs sprinkled evenly, giving a crumbly, light brown layer that covers part of the surface. A small square of yellow butter rests on the gnocchi, adding a smooth, glossy texture near the center. There are small bits of chopped green herbs sprinkled over the top, adding a touch of color and freshness. The bowl is set on a white marbled surface with a blurred and colorful background of red and orange cloths. The photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Scallop-Stuffed Mushrooms Recipe are wonderfully straightforward yet thoughtfully selected. Each one plays a crucial role in bringing out the perfect harmony of flavor, texture, and color, making the preparation a total joy.

1 pound scallops: Choose fresh sea scallops for their firm texture and sweet flavor.
4 tablespoons butter (melted): Adds richness and helps tenderize the scallops during baking.
2 tablespoons butter: For sautéing the garlic and enhancing the stuffing’s creaminess.
1/2 cup breadcrumbs: Provides a crunchy topping and base for the filling.
4 cloves garlic (chopped): Brings aromatic depth and a gentle punch without overpowering.
1 tablespoon dried parsley: Adds a fresh, herbaceous note to brighten the dish.
1 teaspoon onion powder: Offers subtle savoriness enhancing all other flavors.
1/4 cup parmesan cheese: Melts beautifully, contributing saltiness and umami.
1 teaspoon salt: Essential for seasoning and lifting the natural flavors.
1/4 teaspoon pepper: Adds just enough heat to balance the buttery scallops.
15 ounces mushrooms (baby portobello and white): The perfect vessels with meaty texture to hold the decadent stuffing.
Olive oil: For drizzling, which helps the mushrooms roast beautifully and adds a fragrant finish.

How to Make Scallop-Stuffed Mushrooms Recipe

Step 1: Preheat and Prepare Scallops

Start by preheating your oven to 400 degrees Fahrenheit. While it warms up, rinse your scallops thoroughly and pat them dry to ensure they sear nicely without steaming. Place the scallops in a small casserole dish and pour the melted butter over them to coat evenly.

Step 2: Mix the Topping

In a small bowl, combine the breadcrumbs, onion powder, salt, pepper, parmesan cheese, and dried parsley. This mixture will add a wonderful crunchy texture and flavor contrast to your scallops. Sprinkle this breadcrumb blend evenly atop the buttered scallops in your casserole dish.

Step 3: First Bake

Cover the dish tightly and bake for 10 minutes. This initial bake helps the scallops gently cook in the butter, while the breadcrumb mixture starts to absorb all those delicious juices.

Step 4: Add Garlic and More Butter

After 10 minutes, remove the casserole from the oven and add another 2 tablespoons of butter along with the chopped garlic. Stir gently to combine the garlic’s aroma throughout the mixture. Cover the dish again and bake for one more 10-minute round.

Step 5: Prepare Mushrooms

While the scallop mixture finishes its slow bake, lower the oven temperature to 350 degrees. Now, clean your mushrooms carefully, removing any dirt without soaking them. Gently pull out the stems from the caps and finely chop the stems for mixing into the scallop stuffing.

Step 6: Combine Filling and Mushroom Stems

Chop the baked scallops into smallish pieces to create a uniform texture for stuffing. Then, mix in the chopped mushroom stems until everything is perfectly combined and ready to fill those mushroom caps.

Step 7: Stuff the Mushrooms

Using a spoon, heap the scallop stuffing generously into each mushroom cap. Don’t be shy here — the more, the merrier! Place the stuffed mushrooms on a foil-lined jelly roll pan to catch any drips and make cleanup easy.

Step 8: Drizzle and Bake

Drizzle the mushrooms lightly with olive oil, which will help them roast to a beautiful golden brown and keep them nice and juicy. Bake uncovered at 350 degrees for 20 minutes, allowing flavors to meld and the mushrooms to soften perfectly.

Step 9: Serve and Enjoy

Once out of the oven, these Scallop-Stuffed Mushrooms are ready to be devoured. Their buttery aroma and savory flavor make them perfect for impressing guests or enjoying a special treat anytime.

How to Serve Scallop-Stuffed Mushrooms Recipe

The image shows a white round plate filled with about a dozen stuffed mushrooms. Each mushroom cap is dark brown and topped with a thick layer of a light beige stuffing that looks crumbly and mixed with small bits of herbs and possibly cheese. The stuffing covers the entire top of each mushroom, creating a bumpy texture. In the background, there is a smaller white plate holding one stuffed mushroom, and further back, a blue plate with more stuffed mushrooms blurred out. All plates are set on a white marbled surface. The focus is sharp on the front plate with a soft depth of field behind it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Scallop-Stuffed Mushrooms Recipe, sprinkle freshly chopped parsley or a light dusting of grated parmesan just before serving. A few lemon wedges on the side add brightness and an optional zesty kick that pairs beautifully with the rich stuffing.

Side Dishes

This dish pairs wonderfully with crisp green salads, garlic-infused roasted vegetables, or a light pasta tossed in olive oil and herbs. The scallop stuffing is rich, so complementing sides with freshness and crunch balances the entire meal perfectly.

Creative Ways to Present

For a party, serve each stuffed mushroom on a decorative canapé tray or skewer them on cocktail sticks as a fun finger food. You can also plate them alongside a bed of wilted spinach or arugula for an elegant look that’s sure to impress any guest.

Make Ahead and Storage

Storing Leftovers

Leftover Scallop-Stuffed Mushrooms store well in an airtight container in the refrigerator for up to 2 days. Make sure they have completely cooled before sealing to maintain freshness and avoid sogginess.

Freezing

If you want to save them for longer, freeze the stuffed mushrooms on a tray first, then transfer to a freezer-safe container or bag. They can last up to 1 month frozen. Defrost overnight in the refrigerator to prepare for reheating.

Reheating

Reheat leftovers gently in a 350-degree oven for 10-15 minutes until warmed through. This slow reheating keeps the mushrooms tender and prevents the stuffing from drying out, preserving every delicious bite.

FAQs

Can I use frozen scallops in the Scallop-Stuffed Mushrooms Recipe?

Yes, you can use frozen scallops if fresh ones aren’t available. Just be sure to thaw them completely and pat them dry before starting the recipe to avoid excess moisture.

What types of mushrooms work best?

Baby portobello and white mushrooms are ideal because they hold the stuffing well and have a nice meaty texture. Avoid overly large mushrooms for even cooking.

Is it possible to make this recipe gluten-free?

Absolutely! Simply substitute regular breadcrumbs with gluten-free breadcrumbs, and you’ll still get that lovely crunch and texture without gluten.

Can I prepare the stuffing in advance?

Yes, you can prepare the scallop breadcrumb mixture a few hours ahead and store it in the fridge. Stuff the mushrooms and bake them fresh when you’re ready to serve for the best results.

What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc or a lightly oaked Chardonnay complements the buttery scallops and earthy mushrooms beautifully, enhancing your dining experience.

Final Thoughts

Trying the Scallop-Stuffed Mushrooms Recipe is like discovering a little treasure in your kitchen. It combines simple, accessible ingredients with a method that brings out pure joy in every bite. Once you try it, this recipe will quickly become your go-to for impressing friends, celebrating special occasions, or simply indulging in something truly delicious at home. Don’t wait to make it your next culinary adventure!