- 12 large crimini mushroom caps
- 1 pound butter softened
- 1/4 cup cooked bacon crumbs
- 1/4 cup minced shallots
- 1 tablespoon chopped parsley
- 2 tablespoons garlic powder (or 6 cloves minced garlic)
- 12 large sea scallops
Preheat oven to 350 degrees.
Wash and dry mushrooms, removing the stems. Place mushrooms hollow-side up in a 3-quart casserole.
In a medium bowl, combine butter, bacon, shallots, parsley and garlic. Stir well. Place 1 teaspoon garlic butter mixture in mushroom cap and top with one scallop. Cover each with one rounded tablespoon garlic butter mixture.
Bake about 20 minutes or until golden brown. Serve with toast points.
This recipe yields 4 to 6 servings.
Chef John's Notes:
Pine nuts can be served in place of bacon.
For a more complex taste, add 1 escargot per mushroom cap.
For fish stuffed mushrooms, use 1 inch skinless boneless fish cubes. Cook until fish flakes easily with fork.