Description
Delicious and savory scallop stuffed mushrooms baked to perfection with a flavorful mixture of chopped scallops, mushroom stems, garlic, butter, breadcrumbs, and parmesan cheese. Perfect as an appetizer or party snack, these mushrooms combine tender seafood with a cheesy breadcrumb topping for an irresistible bite.
Ingredients
Seafood and Butter
- 1 pound scallops (rinsed and patted dry, preferably sea scallops)
- 4 tablespoons butter (melted)
- 2 tablespoons butter
Dry Ingredients and Seasonings
- 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
Mushrooms and Oil
- 15 ounces mushrooms (baby portobello and white mushrooms)
- Olive oil (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the scallop mixture.
- Prepare Scallops: Place the rinsed and dried scallops along with 4 tablespoons of melted butter into a small covered casserole dish, ensuring they are evenly coated.
- Make Breadcrumb Mixture: In a small bowl, combine the breadcrumbs, onion powder, salt, pepper, parmesan cheese, and dried parsley. Sprinkle this mixture evenly over the scallops in the casserole dish.
- Bake First Phase: Cover the casserole dish and bake in the oven at 400 degrees for 10 minutes to cook the scallops and meld flavors.
- Add Garlic and Butter: After 10 minutes, remove the dish, add 2 tablespoons of butter and chopped garlic, then stir the mixture to combine all ingredients well.
- Bake Second Phase: Cover the dish again and return it to the oven for another 10 minutes at 400 degrees to further cook the scallops and soften the garlic.
- Lower Oven Temperature: Remove the dish from the oven and reduce the oven temperature to 350 degrees Fahrenheit while you prepare the mushrooms.
- Prepare Mushrooms: Clean the mushrooms thoroughly and remove the stems from the caps. Chop the stems into small pieces to be incorporated into the filling.
- Combine Filling: Chop the baked scallops into small pieces and mix them with the chopped mushroom stems until well combined.
- Stuff Mushrooms: Use a spoon to generously fill each mushroom cap with the scallop and stem mixture, making sure each is heaped nicely. Arrange the stuffed mushrooms on a foil-lined jelly roll pan.
- Drizzle with Olive Oil: Lightly drizzle the stuffed mushrooms with olive oil to keep them moist and add flavor during baking.
- Bake Stuffed Mushrooms: Place the baking pan in the oven set at 350 degrees and bake the mushrooms for 20 minutes until tender and golden on top.
- Serve: Remove the stuffed mushrooms from the oven and serve warm as a delightful appetizer or party treat.
- Enjoy: Savor the rich flavors and textures of these scallop stuffed mushrooms with friends and family.
Notes
- Use fresh sea scallops for the best flavor and texture.
- Make sure to dry scallops thoroughly to avoid excess moisture in the stuffing.
- Cleaning mushrooms gently with a damp cloth is preferable to washing directly under water to prevent sogginess.
- You can substitute parmesan cheese with Pecorino Romano if desired for a sharper taste.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
- Serve immediately for best taste and to enjoy the crisp topping and tender scallops.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
