Baked Scallop-Stuffed Mushrooms

Try out these Scallop-stuffed Portabella Mushrooms: hearty portabella caps are seasoned, baked, and filled with perfectly seared scallops. Topped with a savory breadcrumb mixture, these mushrooms are packed with flavor, making for a deliciously satisfying dish. This dish can easily be converted to an appetizer using baby 'bella mushrooms instead!

Brought to you by @mainely_flour

Baked Scallop-Stuffed Mushrooms

Servings: 4


  • 4 Large Portabella Mushrooms
  • 4 Tbsp Olive Oil, divided
  • 12 Dry Day Boat Scallops, thawed and patted dry
  • 3 Tbsp Butter, divided
  • 1 Small Onion, finely chopped
  • 1 Cloves Garlic, minced
  • 1/4 Cup Dry White Wine
  • 1/2 Cup Seasoned Breadcrumbs
  • 1/4 Cup Grated Parmesan Cheese
  • 2 Tablespoons Fresh Parsley, chopped
  • Salt and Pepper


  1. Preheat oven to 375°F (190°C) and lightly oil a 13x9” baking dish.
  2. Remove the mushroom stems. Rinse, pat dry, and roughly chop them. Set aside.
  3. Use a spoon to scrape the gills of each mushroom out. Rinse the mushrooms, use a damp cloth to wipe the caps, and pat dry.
  4. Brush both sides of each mushroom with up to 2 tbsp oil, and season generously with salt and pepper. Arrange the mushrooms cap-side down on the baking sheet and bake for 10 minutes.
  5. Season scallops with salt and pepper. Heat together 1 tbsp olive oil and 1 tbsp butter over medium-high heat in a nonstick pan. Sear the scallops for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside. Wipe the skillet dry.
  6. In the same pan, heat remaining 1 tbsp olive oil over medium heat. Add chopped mushroom stems, onions, and 1/2 tsp salt. Cook for 4 minutes, stirring often, until onions are translucent. Add garlic and cook for 30 seconds until fragrant.
  7. Pour in wine and cook for 1 minute until mostly evaporated. Reduce heat to low, stir in remaining 2 tbsp butter until melted, then add breadcrumbs, parmesan, parsley, and 1/4 tsp black pepper. Mix well and remove from heat.
  8. Roughly chop scallops and place in mushroom caps. Spoon breadcrumb mixture over scallops, pressing lightly.
  9. Bake stuffed mushrooms for 20-25 minutes until tender and topping is golden brown. Top with additional fresh parsley, if desired, and serve immediately.


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