STUFFED MUSHROOMS WITH SCALLOPS
This recipe is a variation on one that was printed in our local newspaper. They were a big hit at our Christmas Party last year. For those of you who arent't big fans of scallops, they work great on their own with a slice of provolone cheese melted on top instead.
Provided by Kozmic Blues
Categories Vegetable
Time 40m
Yield 24 Hors d'oeuvres, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Melt butter in fry pan and saute onions and garlic until slightly softened.
- Stir in mushroom stems and saute until the mushroom wilt a bit.
- Cool mixture.
- Mix mushroom mixture, bread crumbs, egg, white wine, and parsley in bowl.
- Spoon mixture evenly into mushroom cap.
- Top the stuffing with a scallop and secure with a toothpick.
- Carefully dip mushroom into the melted butter.
- Place mushroom in oven-proof caserole dish (or baking sheet).
- (I find it easier to assemble each mushroom entirely, dip in butter, place in dish, and repeat as opposed to more of an assembly line method) Bake for 15 minutes or until scallops are cooked through.
Nutrition Facts : Calories 76.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.4, Sodium 153.7, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 3.2
SCALLOP-TOPPED PORTABELLO MUSHROOMS
This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe, not American-style mayonnaise because the flavors are entirely different. Japanese mayonnaise is more flat/sour tasting while American-style mayonnaise is extremely sweet. American-style mayonnaise will ruin the recipe completely.
Provided by Angie Gorkoff
Categories Scallop Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
- Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
- Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 18.4 g, Cholesterol 188.6 mg, Fat 57.5 g, Fiber 1.8 g, Protein 60.5 g, SaturatedFat 13.9 g, Sodium 1084.1 mg, Sugar 2.7 g
SCALLOP-TOPPED PORTABELLO MUSHROOMS
This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe, not American-style mayonnaise because the flavors are entirely different. Japanese mayonnaise is more flat/sour tasting while American-style mayonnaise is extremely sweet. American-style mayonnaise will ruin the recipe completely.
Provided by Angie Gorkoff
Categories Scallop Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
- Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
- Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 18.4 g, Cholesterol 188.6 mg, Fat 57.5 g, Fiber 1.8 g, Protein 60.5 g, SaturatedFat 13.9 g, Sodium 1084.1 mg, Sugar 2.7 g
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