Stuffed mushrooms are one of the popular and favourite appetizers or a side dish on any occasion. These super moist, flavourful and cheesy stuffed mushrooms are so easy to prepare, no sauteing required! If you are a seafood lover, you will love the surprise bay scallop filling!
How to make Stuffed Mushrooms
- Preheat the oven to 400F. Clean and wipe the mushrooms with a damp paper towel. Remove the mushrooms stem and set it aside.
- Drizzle the mushrooms with olive oil and season with salt and pepper in a baking pan.
- Finely chop the stems of the mushrooms, use a knife or food processor. Transfer in a small bowl.
- Add grated garlic, dried parsley, a pinch of salt and pepper, grated Parmigiano Reggiano, mayo and sour cream. Mix until well combined.
- Rinse the bay scallops and pat them dry with a paper towel. Season with salt and pepper.
- Fill each mushroom cap with one bay scallop and filling. Simply omit the bay scallops if not available, or substitute with chopped shrimp, crabmeat or any seafood you prefer or add more cheese instead if desired.
- Top the mushrooms with grated mozzarella cheese and small cubed butter.
- Bake for 12 to 15 minutes and broil for 3 minutes or until golden brown. Transfer on a serving plate and serve hot.
More Mushroom recipes:
Stir-fry Brussels Sprouts and Mushrooms
Stuffed Mushrooms with Bay Scallops
This stuffed mushroom recipe is so cheesy, flavourful and easy to make! If you like bay scallops, you will love this surprise filling.
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Servings: mushrooms
Watch How to Make It
Equipment
- baking dish
- mini food processor
Ingredients
- 450 g large mushrooms 12 white or crimini
- 200 g bay scallops 12 pcs. bay scallops
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 clove garlic grated
- ¼ cup Parmigiano Reggiano aged 24 months, grated
- ⅓ cup mozzarella cheese grated
- ½ tsp dried parsley
- 2 tbsp olive oil
- ¼ cup butter small cubed
- pinch of salt and pepper
- garnish with fresh parsley
Instructions
- Preheat the oven to 400F. Clean and wipe the mushrooms with a damp paper towel. Remove the mushrooms stem and set it aside.
- Drizzle the mushrooms with olive oil and season with salt and pepper in a baking pan.
- Finely chop the stems of the mushrooms, use a knife or food processor. Transfer in a small bowl.
- Add grated garlic, dried parsley, a pinch of salt and pepper, grated Parmigiano Reggiano, mayo and sour cream. Mix until well combined.
- Rinse the bay scallops and pat them dry with paper towels. Season with salt and pepper.
- Fill each mushroom cap with one bay scallop and filling.
- Top the mushrooms with grated mozzarella cheese and small cubed butter.
- Bake for 12 to 15 minutes and broil for 3 minutes or until golden brown. Transfer on a serving plate and serve hot.
Nutrition Facts
Stuffed Mushrooms with Bay Scallops
Amount Per Serving
Calories 106
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 166mg7%
Potassium 153mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 148IU3%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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