Provencal Stuffed Mushrooms with Prawns and Scallops Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Fish and Seafood · Mushrooms

Provencal Stuffed Mushrooms with Prawns and Scallops

From Dorothy McNett's Recipe book at This is wonderful. Of course, this needs a Cotes d Rhone!

1/4 cup sherry
1 tablespoon extra virgin olive oil
1-2 green onions, thinly sliced
1-2 cloves garlic, minced
1/4 teaspoon dried thyme, or fresh
24 small scallops
24 small prawns, shelled

1/3 cup dry bread crumbs
sea salt
1-2 teaspoon snipped fresh parsley
1 tablespoon soft butter or olive oil

24 medium sized mushrooms

In flat dish or bowl, combine sherry, oil, onion, garlic and thyme. Add scallops and prawns, tossing to coat with mixture. In a small bowl combine the bread crumbs, seasonings, parsley and butter or oil. Using a damp mushroom brush or paper towel, brush off the mushrooms and snap out the stems. Using a microwave safe plate, cover it with paper towels. Arrange 12 of the caps in circular fashion on plate. Arrange one scallop and one prawn in the cap, and top with bread crumb mixture. Cover with paper towel. Microwave on half power for 3-5 minutes, or until seafood is done. Do not overcook. Check it at 3 minutes, and add more time only if needed. Repeat with remaining mushrooms.

Recipe created 2005-08-18.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.