Scallop-Topped Portabello Mushrooms

Scallop-Topped Portabello Mushrooms

20
Angie Gorkoff 126

"This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe, not American-style mayonnaise because the flavors are entirely different. Japanese mayonnaise is more flat/sour tasting while American-style mayonnaise is extremely sweet. American-style mayonnaise will ruin the recipe completely."

Ingredients

35 m servings 823 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 823 kcal
  • 41%
  • Fat:
  • 57.5 g
  • 88%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 60.5 g
  • 121%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
  2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  3. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
  4. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.

Reviews

20
  1. 24 Ratings

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Most helpful

AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!

Most helpful critical

This is a sloppy and poorly put together dish. Ingredients have potential but the flavor is overwhelmed by the mayo plus it's missing something..... Im not going to eat this again.

AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!

This was really good! Definently a company meal. I served it over buttered lingunie and it made a beautful presentation. There were 4 scallops per person and it was very filling. I made a spe...

Oh my goodness. Pure bliss. Without a doubt the best recipe I have made from this site. It's simple, it's five-star restaurant quality, and it's definitely company-worthy. I call that a home run...

i made this last night and it was yummy!!! i did substitute shrimp in the place of scallops for one mushroom, husband doesnt like scallops.it turned out just as good. the japanese mayo i couldn...

Followed the recipe as is. Amazing! And presentation was excellent too! Reminded me of Hotate-Hokkaiyaki from Japanese restaurants. Think next time I will add fish roe to give it the crunchiness...

This is a fantastic recipe followed to a tee and could also be modified for individual tastes. Too much chili-garlic will take away from the taste of both the scallops and the mushroom. Thanks f...

THese were amazing. I am not great with overly rich foods and the sauce was def rich but the flavo was very good, will make again for my hubby for special occasions!!

This was delicious! I substituted chives instead of green onions and served alongside grilled veggies and garlic mashed potatoes. Succulent textures abound.

This was eye rolling, groaning good!! It is definately a must try! I think this rates 8 stars. The sauce tastes just like the sauce they serve over the mussels at my favorite Chinese restaurant....