Wednesday, 21 December 2011

Scallop stuffed mushrooms recipe - easy, cheese-y appetizers for any party!

Nestled into the baking pan and ready for the oven!
Its the holiday season, your calendar looks like a 2year old discovered crayons and post-it notes and put their own artistic spin on it.  With crazy busy schedules being the understatement of the year, and high expectations being the norm, relax and make this deviously super simple and yummy appetizer to bring to parties that only takes 20min prep time.  I came up with this recipe together one afternoon, tried it later on in the week with crab meat, and found my initial random tossing together of ingredients had a better taste profile, so ended up making it for two Christmas parties with my friends.  Now, with my boyfriend snapping pics while I assembled these tasty babies... I share this humble and easy recipe with you! :D

Ingredients:
-1 slice of whole wheat or multigrain bread (or 1/2 cup whole wheat bread crumbs with 1 tablespoon flax seeds added in) or gluten free bread
-2 tablespoon butter or margarine (butter+ mushrooms= love!)
-1/4 cup Parmesan cheese grated (real stuff, not the powdery crap)
-3 tablespoons granulated garlic (looks like garlic granules, not the floury garlic powder)
-1 teaspoon black pepper
-1 teaspoon dried basil
-1/2 teaspoon dried oregano
-1 cup baby scallops (more if you want!)
-A dozen large, or about 30 medium white/brown mushrooms
-1 tablespoon olive oil
-1 cup shredded marble cheese: mozzarella showcased scallops flavor better, stronger flavoured cheeses like Gouda, cheddar, Swiss masked flavors, but whatever's in your fridge!  Cheese is optional for those who don't like cheese, just omit.
Steps:
1) Preheat oven to 425F (toaster oven if you don't have a big one works too!).  If you're going all scratch and slow movement like, toast your slice of bread until its dried out, crush and crumble it into bread crumbs into a medium mixing bowl.  If you're short on time, measure out the breadcrumbs and dump into a medium mixing bowl along with the flax seeds.
*stuff stuff cram cram... must cram in more stuffing and scallops!!*
2) Add in all the dry ingredients (Parmesan cheese, pepper, basil, oregano, granulated garlic) and mix well.  Using a fork (I used my hands cuz it was easier), combine in the butter until the mixture is well mixed, crumbly and semi-holds together if you take a pinch and squeeze.
3) Line a baking sheet or pan with tin foil or parchment paper and grease sheet with olive oil.
4) Wiggle out and remove stems from mushroom caps - save the stems for later use in pasta.  Pack the mushroom caps full of the seasoned bread stuffing - don't worry if you make a mess :) and plunk the mushrooms on the greased sheet/pan.
5) Top stuffed mushrooms with baby scallops and sprinkle with cheese (so they don't roll away while they cook in the oven).
6) Bake for in preheated 425F oven for 20min.  Cool down before you toss back these molten yummy babies!

And the best part... I just wrapped these up in their bake pans after step 5 and baked them at the host's/hostess' place so they came out nice and hot.  These scallop stuffed mushrooms will make any day a special occasion!  No pics of finish product cuz they disappeared too fast.  Besides... you can make them at home and see how they'll turn out !  Wishing you all the best of the season and Happy Holidays!!! :D 

1 comment:

sai krupa said...

It is one of the best snack item of Scallop stuffed mushrooms among all the snack Recipes which are crunchy to have which likes by most of them.

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