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
Servings: 4
Ingredients:
- 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
Instructions:
- Preheat oven to 375°F (190°C) and lightly oil a 13x9” baking dish.
- Remove the mushroom stems. Rinse, pat dry, and roughly chop them. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Roughly chop scallops and place in mushroom caps. Spoon breadcrumb mixture over scallops, pressing lightly.
- Bake stuffed mushrooms for 20-25 minutes until tender and topping is golden brown. Top with additional fresh parsley, if desired, and serve immediately.
