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8 large fresh mushrooms
1 tbsp balsamic vinegar
1 clove garlic, peeled & minced finely
1 tsp rosemary leaves
2 tbsp olive oil

2 tbsp butter
1 + 1/2 tsp minced fresh chives
dash freshly ground pepper
1 tsp lemon juice
2 drops worcestershire sauce
3 tbsp whole grain bread crumbs

8 sea scallops (or 1/4 pound bay scallops)
1 tsp finely minced fresh parsley


  1. Remove stems from mushrooms. Wipe caps with damp paper towel and place in a flat glass pie plate.
  2. Mix vinegar, garlic, rosemary and olive oil together in a medium sized bowl. Marinate mushrooms in this mixture for one hour, spooning some of the marinade over the mushrooms. The mushrooms should absorb most of the marinade.
  3. Melt butter in a small skillet and add all remaining ingredients, except for scallops and parsley. Stir for a few seconds and set aside.
  4. Place 1 large scallop (or 3 or 4 small ones) in each mushroom cap and spoon a bit of the bread crumb mixture over each one.
  5. Preheat broiler and broil mushrooms for 5 to 7 minutes.
  6. Sprinkle with parsely just before serving. Garnish with additional parsley if desired.


Serves 4, allowing 2 per person as an appetizer.

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