Stuffed Scallop Mushrooms:
Ingredients:
12 large mushrooms (portobello or cremini work well)
1 lb sea scallops, finely chopped
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp mayonnaise
2 tbsp fresh parsley, chopped (plus extra for garnish)
1 tbsp lemon juice
1 tsp paprika
Salt and black pepper, to taste
Olive oil for brushing
Instructions:
Prepare the mushrooms:
Clean the mushrooms by wiping them with a damp paper towel.
Remove the stems and set aside (you can chop and use them in the stuffing if desired).
Brush the mushroom caps lightly with olive oil and place them on a baking tray.
Make the scallop stuffing:
In a medium bowl, combine finely chopped scallops, cream cheese, Parmesan cheese, minced garlic, mayonnaise, chopped parsley, lemon juice, paprika, salt, and pepper.
Mix thoroughly until the mixture is well combined and creamy.
Stuff the mushrooms:
Spoon the scallop mixture generously into each mushroom cap, pressing down gently to fill them.
Cook:
Preheat the oven to 400°F (200°C).
Bake the stuffed mushrooms for 15-20 minutes, or until the tops are golden brown and the scallops are cooked through.
Finish:
Garnish with additional fresh parsley.
Serve warm as an appetizer or side dish.