Cinco de Mayo Stuffed Mushrooms
Happy Cinco de Mayo everyone! Today we are going to be making a special Stuffed Mushroom recipe that features our absolutely delicious Scallops! Of course, if scallops just aren’t your thing then don’t worry, you can easily replace Scallops with Crab Meat or Sausage meat such as Chorizo or Merguez sausages!
So let’s start by looking at what you’ll need to make this amazing recipe!
- 2 (or however many you need) portobello mushrooms. Hollowed out meaning the stems and gills are removed but save those stems for later!
- 1 cup of scallops. (Available Here!) If frozen, defrost for 20 minutes in warm water and then rinse. Keep in mind that larger scallops may need to be sliced up which means you will save on how many you use!½ a white or golden onion. Chopped.
- 1 roma tomato. Chopped.
- 1 jalapeño pepper. Finely chopped or sliced.
- 2 cloves of garlic. Finely chopped.
- 2 slices of white sandwich bread
- 2 tablespoons of heavy cream
- 4 tablespoons of pepper jack cheese
- 2 tablespoons of butter
- A drizzle of olive oil
- Salt and Pepper. To taste.
Cooking your Mushrooms
Now it's time to get cooking! You should start off by preheating your oven to 400ºF. Next up, brush off any dirt that might still be stuck to your portobello mushrooms. Remove the stems and the inside gills from each of your mushroom caps, place them on a baking sheet and drizzle over them with a little olive oil. Place them in the oven and bake for 12 minutes. Once they are done cooking, just set them aside to cool for later.
Next up, we are going to make breadcrumbs which are part of the stuffing mixture. In a food processor or a blender, crumble and tear up 2 slices of white sandwich bread and then blend for a few seconds. Then, add in the remaining mushroom stems to your blender and blend once again for another few seconds. Set these aside for use in the next step!
Stuffing your Mushrooms
Okay now it’s the moment you have all been waiting for, the actual stuffing part of the stuffed mushroom recipe. In a large pan and over medium heat, melt your butter. Once this is done add in the chopped onion and the chopped jalapeño peppers.
Cook these together, stirring frequently for a few minutes or until the onion becomes translucent. Next, add in your Scallops and your chopped garlic. Continue cooking for 5 minutes and then add in your tomatoes. Once this has cooked for an additional 2-4 minutes, add in your breadcrumb mixture and add in the heavy cream that you’ve been holding onto. Let this cook for another 2 minutes and mix it very well together.
Time to start stuffing those mushrooms! Now is the perfect time to get those mushroom caps that have been sitting aside. For each mushroom cap that you have, place about a tablespoon of the mixture into each but you can always add more if you truly want an overstuffed mushroom. For each mushroom cap, place about 2 tablespoons of pepper jack cheese on top. Place these in the oven on BROIL for a few minutes until the cheese is melted and golden brown.
Keep in mind that this recipe can be doubled, tripled or even adjusted to feed an army really easily. Stuffed Mushrooms are an incredibly versatile treat that can be made in a variety of ways and adjusted for even the pickiest of eaters! Don’t like Mushrooms? Stuffed peppers might be your best friend! Don’t like scallops? Crab meat or any ground beef or pork will be a perfect substitute! The possibilities are endless!
Today is a great opportunity to celebrate if you are celebrating this great holiday and if you are not necessarily celebrating but still want to take part in some fun then this is a great recipe for you! As always, let us know if you enjoyed this recipe and if you made any changes to it! Happy Cinco de Mayo from all of us here at Bonaventure!