Karl’s Scallop Stuffed Teriyaki Mushrooms

This is a bit off theme of my Macanese Sunday dinner, but I just wanted some stuffed mushrooms this week. Use bay scallops for this recipe—which are significantly less expensive than sea scallops.

Karl’s Scallop Stuffed Teriyaki Mushrooms

Karl’s Scallop Stuffed Teriyaki Mushrooms

Ingredients

12 oz. button mushrooms

Marinade

2 Tbs. dark soy sauce
1 Tbs. mirin
1 tsp. fresh ginger, finely grated
½ tsp. brown sugar

Filling

½ cup scallops, coarsely minced
1 green onion, minced
1 Tbs. panko

Directions

1. Wipe and stem the mushrooms.

Tip: If necessary, use a spoon to scrape out any dark gills and bits of stem remaining in the mushroom caps.

2. Mix the marinade ingredients in a medium bowl.

3. Gently toss the mushroom in the marinade.

Tip: Let the mushrooms soak up as much of the marinade as they can.

4. Mix the scallops, onion, panko, and a few teaspoons of the marinade from the mushroom bowl.

5. Let the filling sit, covered in the refrigerator, for 10-15 minutes.

Tip: This lets the panko fully absorb any liquid in the mix. You want the mix to be dry and just a bit sticky.

6. Fill the mushroom caps with the scallop mixture and arrange the mushrooms on a parchment paper lined baking tray.

7. Broil the mushrooms on high for 10-15 minutes, until the tops are brown and the mushrooms are fully cooked.

8. Arrange the mushrooms on a serving plate and serve hot.