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.
Servings: 12 mushrooms
Calories: 106kcal
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.
Video
Nutrition
Calories: 106kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 166mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg