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 Seafood Shellfish Scallops
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
STUFFING-STUFFED MUSHROOMS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.
SEAFOOD STUFFED MUSHROOMS
These seafood stuffed mushrooms are the perfect snack or side dish. Soon everyone will be looking for keto appetizer recipes for the holidays, ad this to your list! Buttery, cheesy and ready in 15 minutes.
Provided by admin
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400º.
- Remove stems and clean out the inside of the mushroom cap with a spoon.
- In a bowl- mix together all ingredients EXCEPT the Olive oil and 1/2 cup mozzarella cheese.
- Place mushrooms in a baking dish. Fill with stuffing.
- Drizzle with Olive oil. Top with remaining mozzarella cheese.
- Bake for 10-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 250 calories
CLASSIC STUFFED MUSHROOMS
Classic Stuffed Mushrooms are a delicious appetizer that's quick and easy to make, too.
Provided by Colleen Milne
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°
- Remove stems from mushrooms. Finely chop the stems
- Heat 2 tbsp of the olive oil in a skillet over medium heat
- Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
- Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
- Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tbsp olive oil
- Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tbsp of olive oil over the filling
- Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
- Transfer to a serving plate, garnish with parsley and serve warm
Nutrition Facts : ServingSize 1 g, Calories 83 kcal, Carbohydrate 4 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 98 mg
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
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
SEAFOOD STUFFING (AND MAKE-AHEAD STUFFED MUSHROOMS)
This is a basic New England style seafood stuffing using Ritz crackers that can be used to stuff mushrooms, seafood, or even as a topping for baked fish. I incorporated some of my favorite ingredients from different recipes. I've included a recipe for stuffed mushrooms that can be prepared and refrigerated for up to 2 days before, or frozen for up to a month, since the mushrooms are pre-cooked. Using small mushrooms, this recipe will fill about a pound of mushrooms, about 20-25 if you use small appetizer-sized ones. You can include the chopped mushrooms stems if you like, but I usually leave them out, and use them another time. Time is for making the stuffing only, since the mushrooms have some variations. Amount is approximately for stuffing.
Provided by Charmed
Categories Vegetable
Time 25m
Yield 2 1/2 cups (approximately)
Number Of Ingredients 22
Steps:
- In a large bowl, finely crush the crackers and mix in the parsley flakes.
- Set aside.
- Heat the 1 tbs.
- olive oil and 3 tbs.
- butter on a medium to high heat, watching carefully.
- When hot and just starting to bubble, add the celery and carrots.
- Cook, stirring occasionally, for one minute.
- Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
- Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
- Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
- Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
- Mix well so the seasonings are evenly distributed.
- Taste for seasoning and adjust if necessary.
- I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
- Makes about 2 to 2 1/2 cups stuffing.
- To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
- Remove stems from mushrooms and wash the mushrooms.
- (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
- Toss mushrooms with 1 1/2 tsp.
- olive oil and salt and place them in a shallow baking pan in one layer.
- Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
- Stuff the mushrooms evenly with the stuffing.
- Place in a shallow baking dish and sprinkle evenly with paprika.
- At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
- When ready to serve, melt the remaining 2 tbs.
- of butter.
- Drizzle evenly over the mushrooms.
- If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
- If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
- Serve garnished with lemon wedges.
Nutrition Facts : Calories 704.6, Fat 49.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 1067.9, Carbohydrate 53.3, Fiber 4.2, Sugar 6.6, Protein 11.6
SEA SCALLOPS AND MUSHROOMS
"This is a foolproof yet elegant way to make sea scallops, which are somewhat tricky," Lynnae Neuberger of Marshfield, Wisconsin says of her no-fuss main dish. "And it couldn't be simpler because it uses the microwave."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Place the scallops and mushrooms in a 9-in. glass pie plate or dish. Combine the wine, lemon juice and seasonings; pour over scallop mixture. , Cover and microwave at 50% power for 2 minutes; stir. Cover and microwave at 50% power 4 to 4-1/2 minutes longer or until scallops turn opaque. Stir in melted butter.
Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
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- Preheat oven to 400 degrees.Brush any dirt off of mushrooms. Remove stems and scrape off gills with a spoon.
- Break up sliced bread with your fingers and place in a chopper or blender to make fresh breadcrumbs.
- In a pan over medium heat, add the butter.Add the onion, jalapeño and cook until onion is translucent.
- Spoon scallop mixture onto mushroom caps.Top them with shredded pepper jack cheese. Bake or broil for a few minutes until cheese is golden brown.Serve immediately with lemon wedges.Note: Garnish with a sliver of jalapeño and scallions. Enjoy!
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- Finely chop the stems of the mushrooms, use a knife or food processor. Transfer in a small bowl.
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- Preheat your oven to 400 degrees F (204 degrees C) and grease or butter a 9 x 13 baking dish.
- In a small to medium mixing bowl, combine the Panko, Parmesan cheese, minced garlic, chives, bacon, lemon zest and juice from 1/2 of a lemon (about 1 Tbsp), and melted butter. Set aside.
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7 EASY STUFFED MUSHROOM RECIPES THAT WILL WOW YOU
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Author Peggy WoodsPublished 2021-07-23
- Crispy Crab Stuffed Mushrooms. After reading many stuffed mushroom recipes, I decided to use one from the Food Network, one of our favorite channels on television.
- Stuffed Portobello Mushrooms. Here is another online recipe that sounded good to my husband and me. It is an Italian-inspired creation using two portobello mushroom caps.
- Italian Sausage Stuffed Mushrooms. Italian sausage stuffed mushrooms are a mishmash of ideas coming from several recipes. I started using parts of a recipe from Ina Garten.
- Sun-Dried Tomato and Olive Stuffed Mushrooms. Kelly Neil is the author of this recipe. I found her recipe online and followed it exactly with one exception.
- Champignons Farcis. This recipe comes from volume one of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. I did use the listed ingredients.
- Stuffed Mushrooms Provençal. This is a recipe that my husband created decades ago. It has been gracing our dining table over the years and is always a favorite.
- Spinach Stuffed Mushrooms. This recipe comes from the Junior League of Jackson, Mississippi, with the cookbook title Southern Sideboards. Mrs. F. John Wade, III is the person credited with this recipe.
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- Snap the stems off the portobello mushrooms and, using a spoon, scrape the gills off the underside of the mushrooms.
- In a bowl, mix together the shrimp, scallops, crab, roasted red peppers, green onions, gouda, salt, garlic powder, paprika and cayenne together.
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- Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
- Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
- Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
- Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
- Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
- Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
- Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
- Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
- Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
- Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.
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