The best Stuffed Mushrooms Recipe! Made with scallops, onions, tomato, jalapeños, heavy cream, butter, pepper jack cheese and fresh bread crumbs. Moist, creamy and hyper delicious!
2portobello mushroomsbrush any dirt particles off, remove stems and remove gills
1cupbay scallopsrinsed.... If scallops are frozen, defrost in refrigerator with a little bit of cold water for 20 minutes and then rinse.
½white onionchopped
1roma tomatochopped
½-1jalapeñofinely chopped
1-2garlic clovesfinely chopped
2slicesof white sandwich bread
2Tablespoonsheavy cream
4Tablespoonsshredded pepper jack cheese
2Tablespoonsbutter
olive oilto drizzle on mushroom cups
salt and pepper
OPTIONAL
1lemon or limeto drizzle over mushrooms
1scallionchopped
Instructions
Clean and Cook Mushrooms First
Preheat oven to 400 degrees.Brush any dirt off of mushrooms. Remove stems and scrape off gills with a spoon.
Place on a baking tray and drizzle olive oil over both mushroom caps. Season both sides with salt and pepper. Bake for about 12 minutes.Remove mushrooms from oven and set aside.
Breadcrumbs
Break up sliced bread with your fingers and place in a chopper or blender to make fresh breadcrumbs.
Add mushroom stems and blend again. Set aside. (Don't use store bought breadcrumbs, they are stale and alter the taste.)
For Mushroom Filling
In a pan over medium heat, add the butter.Add the onion, jalapeño and cook until onion is translucent.
Add garlic and scallops. Cook for 5 minutes and then add the chopped tomatoes.Cook for another 2 minutes.
Add breadcrumbs and heavy cream. Stir well together and season with salt and pepper.
Fill Mushrooms
Spoon scallop mixture onto mushroom caps.Top them with shredded pepper jack cheese. Bake or broil for a few minutes until cheese is golden brown. Serve immediately with lemon wedges. Note: Garnish with a sliver of jalapeño and scallions. Enjoy!