Post Numero Uno: Mushrooms Stuffed with Scallops & Goat Cheese

Wow. Thank you. Thank you for coming. You seem like a great crowd. I hope you’ll enjoy the show. Oh, wait. This isn’t standup. It’s my blog. Ok then. For my first post, I bestow upon you, my reader, an original recipe. Well, I suppose all recipes are original at some point, but this one is original to moi. I made it up all by myself, with a teensy bit of input (some incorporated, some ignored) from Husband and a couple of friends. So, without further ado, I give you… da da DA! Mushrooms Stuffed With Scallops & Goat Cheese.

Ingredients

  • 1 16oz package of white mushrooms
  • 20 bay scallops fresh or frozen & thawed (bay scallops are the little ones – think BAYbee scallops vs. the larger sea scallops).
  • 2 T extra virgin olive oil
  • 1 T minced garlic (fresh or from a jar)
  • 1 t minced garlic (fresh or from a jar)
  • ½ C Italian style breadcrumbs
  • 2 t fresh lemon juice (or Minute Maid bottled lemon juice from the freezer section – do NOT use “Real Lemon” lemon juice. I promise it will not taste nearly as good)
  • Goat cheese

Directions

  1. Preheat oven to 400.
  2. Thoroughly wash mushrooms. Pop out and discard stems.
  3. Place mushroom caps in a shallow casserole dish.
  4. Sautee garlic & scallops (on medium heat) in 1T olive oil, stirring/flipping them frequently).
  5. Sauteeing Scallops & Garlic
    Sauteeing Scallops & Garlic
  6. When scallops are cooked through (they’ll be opaque, about 3-5 minutes), remove from pan and dice.
  7. Place diced scallops (and toast-dark garlic) in a bowl and combine with breadcrumbs, lemon juice, and remaining olive oil.

    Ready to Stuff
    Ready to Stuff
  8. Press mixture into mushroom caps.
  9. Top each with about ½-¾ tsp of goat cheese.

    Ready for the Oven
    Ready for the Oven
  10. If desired, sprinkle a little bit of extra bread crumbs on top.
  11. Bake for 30 minutes.
    Mushrooms & Goat Cheese - The Finished Product
    Mushrooms & Goat Cheese – The Finished Product

Notes
  • Always follow proper safe food handling practices with raw seafood.
  • This dish may be prepared ahead of time and stored in the refrigerator (covered so it won’t dry out) for a few hours prior to topping with breadcrumbs (if desired) and baked.
  • I initially made this recipe as an appetizer for the Bears game last Sunday (yes, we sometimes get fancy with our football food in this house). I used the scallops in their whole form, but Husband and I agreed (based on the tweaked recipe) that it’s better when they’re diced.
  • I encourage you to share and tweak this recipe as you see fit. I only ask that if you repost it somewhere that you give credit where credit is due.

And so, there you have it folks. My first blog post. I hope you’ve enjoyed it – and that you’ll enjoy the mushrooms even more.

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