For the kid’s party I am also planing making a hot hors d’oeuvre, stuffed mushrooms. The kids really like mushrooms, so I am constantly trying new ways to make them. This is a variation of one that I started making about a year ago. Jan does not like bacon (a childhood trauma), but this is for a crowd. I am going to use the bacon instead of butter. I will also be making a double batch.
Karl’s Scallop Stuffed Mushrooms
12-15 medium sized white button mushrooms,
4 Tbs. olive oil, separate uses
1 strip of bacon (or1 Tbs. butter)
2 cloves garlic, minced fine
2 Tbs. green onion, minced fine
2 Tbs. celery, minced fine
½ tsp, thyme
1 tsp. white balsamic vinegar
Salt and pepper, to taste
¼ cup panko (bread crumbs)
10-15 raw bay scallops, minced fine
1. Brush the mushrooms clean and stem.
2. Arrange mushroom caps, stem side down, on a Pam-ed baking tray and brush lightly with olive oil.
3. In a small pan, cook the bacon crisp. Set aside and crumble when cool.
4. Without cleaning the pan, add the olive oil until you have about 3½ tablespoons of oil.
5. Sauté the vegetables lightly and then add the spices and vinegar. Remove from the heat and let the pan cool slightly.
4. Add the panko, minced raw scallops and bacon. Mix thoroughly.
5. Use a small spoon to fill the mushroom caps with the mix, packing them lightly and then arrange filling side up on the baking tray.
6. Bake at 350° for 20 minutes. Let cool for 2-3 minutes before serving.