Scalloped Stuffed Mushrooms
This is a great side dish, or appetizer dish before the main course. Remember to ask your guests first if they're allergic to seafood. If by chance they are allergic, don't touch their portion with fish juice on your hand.
Ingredients:
Medium Mushroom Caps with stems (2 per person)
1 small onion
2 Scallops per Mushroom
Gouda Cheese Slices,
2 tablespoons of olive oil
1/4 tablespoon of butter
Bread Crumbs
optional - splash (about 2 tablespoons) Vermouth or White Wine
Directions:
Remove stems from mushrooms and set aside. If the mushroom has a lot of meat in it, gentle remove a little of it - you want an area to stuff, so use your judgment. Chop up all stems into tiny pieces, set aside. Chop onion as small as you can make it, set aside. As pictured above, cut Gouda Cheese into small slivers to be placed on top of the mushrooms. (Note you can use any type of cheese you wish for this dish, experiment and decide which cheese you like best).
Place olive oil in skillet, large enough to fit chopped mushrooms and onions. Once the oil is hot, put both ingredients into pan on medium heat and allow the juices to draw out of the mushrooms and cook the onions until clear, stirring often. Add the butter and stir into the mixture, then once coated, add some bread crumbs to cover lightly over the top of mixture. This will help give you the texture to hold everything together. If it looks dry, add a tablespoon of Vermouth or White Wine to help make it moist enough, and give it a little extra flavor. Once it is beginning to brown, remove from heat and allow to cool for a few minutes so you can handle it. Fill each mushroom cap with the filling and place it on a cooking sheet that has been sprayed with olive oil spray, or baking spray. Once all have been filled, then place two Scallops on top of each mushroom, top with a sliver or two of cheese. Bake at 400 degrees for about 10-14 minutes. Check often because cooking time could vary depending on your stove. If you are cooking this in a toaster over, keep an eye on it and make sure the cheese doesn't burn. Enjoy!
NOTE: ALLERGY ALERT: Before serving any seafood dish, please remember to ask your guests first, if they're allergic to seafood. If by chance they are allergic, prepare their portion first before touching any seafood. Any fish juice could destroy your dinner party with a trip to the emergency room.
This is a great side dish, or appetizer dish before the main course. Remember to ask your guests first if they're allergic to seafood. If by chance they are allergic, don't touch their portion with fish juice on your hand.
Ingredients:
Medium Mushroom Caps with stems (2 per person)
1 small onion
2 Scallops per Mushroom
Gouda Cheese Slices,
2 tablespoons of olive oil
1/4 tablespoon of butter
Bread Crumbs
optional - splash (about 2 tablespoons) Vermouth or White Wine
Directions:
Remove stems from mushrooms and set aside. If the mushroom has a lot of meat in it, gentle remove a little of it - you want an area to stuff, so use your judgment. Chop up all stems into tiny pieces, set aside. Chop onion as small as you can make it, set aside. As pictured above, cut Gouda Cheese into small slivers to be placed on top of the mushrooms. (Note you can use any type of cheese you wish for this dish, experiment and decide which cheese you like best).
Place olive oil in skillet, large enough to fit chopped mushrooms and onions. Once the oil is hot, put both ingredients into pan on medium heat and allow the juices to draw out of the mushrooms and cook the onions until clear, stirring often. Add the butter and stir into the mixture, then once coated, add some bread crumbs to cover lightly over the top of mixture. This will help give you the texture to hold everything together. If it looks dry, add a tablespoon of Vermouth or White Wine to help make it moist enough, and give it a little extra flavor. Once it is beginning to brown, remove from heat and allow to cool for a few minutes so you can handle it. Fill each mushroom cap with the filling and place it on a cooking sheet that has been sprayed with olive oil spray, or baking spray. Once all have been filled, then place two Scallops on top of each mushroom, top with a sliver or two of cheese. Bake at 400 degrees for about 10-14 minutes. Check often because cooking time could vary depending on your stove. If you are cooking this in a toaster over, keep an eye on it and make sure the cheese doesn't burn. Enjoy!
NOTE: ALLERGY ALERT: Before serving any seafood dish, please remember to ask your guests first, if they're allergic to seafood. If by chance they are allergic, prepare their portion first before touching any seafood. Any fish juice could destroy your dinner party with a trip to the emergency room.
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